Social Report 2011

w w w . s l o w f o o d f o u n d a t i o n . o r g

Slow Food Foundation for Biodiversity

The Slow Food Foundation for Biodiversity has published a Social Report since 2006, presenting its activities and their environmental, economic, social and cultural impact. The Social Report recounts a year of work not only in numbers but also through descriptions of activities and testimonials from individuals involved in these projects (producers, technical advisors, cooks, students and others). The 2011 Slow Food Foundation for Biodiversity Social Report can be downloaded in electronic format from the website www.slowfoodfoundation.org. From May 30, 2012, a free print copy can be requested by sending an email to foundation@slowfood.com.

Main Office Slow Food Via della Mendicit Istruita, 14 12042 Bra (Cn), Italy Official Headquarters Accademia dei Georgofili Piazzale degli Uffizi 50122 Florence, Italy

Regional Headquarters Azienda Regionale Agricola di Alberese Loc. Spergolaia 58100 Alberese (Gr), Italy Contact us tel. +39 0172 419701 fax +39 0172 419725 foundation@slowfood.com

Editors Cristina Battaglino, Silvia Ceriani, Eleonora Giannini, Serena Milano Editorial Team Andrea Amato, Elena Aniere, Carlotta Baitone, Francesca Baldereschi, Serena Berisio, Valentina Bianco, Carlo Bogliotti, Jacopo Borazzo, Roba Bulga, Elisabetta Cane, Clizia Cevasco, Salvatore Ciociola, Daniela Conte, Leonardo DAngelone, Elisa Demichelis, Paolo Di Croce, Martina Dotta, Laura Drago, Rachele Ellena, Alessandro Ferri, Pierluigi Frassanito, Mariana Guimres, Francesco Impallomeni, John Kariuki, Michela Lenta, Velia Lucidi, Arianna Marengo, Anne Marie Matarese, Marta Messa, Paola Nano, Cristiana Peano, Lia Poggio, Raffaella Ponzio, Irene Rubiano, Michele Rumiz, Veronika Sadlonova, Claudia Saglietti, Piero Sardo, Victoria Smelkova, Anandi Soans, Francesco Sottile, Giada Talpo, Veronica Veneziano Translation Carla Ranicki

Editing Simone Gie, Bess Mucke Photographs Slow Food Archive, Gianluca Bagnasco, Kunal Chandra, Franziska Doswald, Ana Paula Guasti Diniz, EventoLive, Marta Mancini, Marcello Marengo, Oliver Migliore, Maurizio Milanesio, Paolo Andrea Montanaro, Alberto Peroli, Pierre Soissons, Paola Viesi Cover Photo Kenema Kola Presidium, Sierra Leone Paola Viesi Graphic Design Alessia Paschetta Printing La Stamperia, Carr (Cn) Printed on recycled paper Issue closed May 2012, financial analysis 2011

Contents
5 6 7 10 11 12 13 14 15 16 21 52 55 58 60 69 70 74 77 82 Our Identity Slow Food and Terra Madre: A Global Network by Carlo Petrini Slow Food is... From Africa to the Balkans by Piero Sardo Organizational Structure Objectives Policies Our Activities Projects A Thousand Gardens in Africa Ark of Taste Earth Markets Other Projects Presidia 86 87 88 92 93 94 95 97 97 99 100 100 100 101 101 102 102 103 104 107 109 Our Network Producers Experts Chefs University of Gastronomic Sciences Writers and Journalists Photographers and Directors Contacts Associations Non-Governmental Organizations Fair Trade Research Centers, Institutes, Schools Ministries and Governmental Bodies International Organizations Foundations Universities Parks

Communication Financial Report 2011 2011 Numbers Direct Grants to Producers Fundraising Strategies Slow Food Foundation Supporters

Communication and Research University Dissertations on Foundation Projects Documentaries, Videos and Films Press Review

Our identity

Mangeons Local Food Education Project, Senegal Paola Viesi

Slow Food and Terra Madre: a global network

When you read a social report, of course you look at what has been done in the period under consideration, at the actions and projects that reflect the identity and objectives of its subject. But this report does more than just close a year of work. It comes at a moment when Slow Food and the Slow Food Foundation for Biodiversity are preparing to undergo an historic period of transformation. This will be one of the most important times in the associations 26 years of life. We hope it will make Slow Foods actions, and also the Foundations, stronger and more homogenous. Im talking about the ninth international Salone del Gusto that will be held in Turin in October, 2012 in a completely different way from past editions. Until now, Salone del Gusto and Terra Madre have always been held simultaneously but in separate (though nearby) locations. The new edition will instead be configured as a single event, in which members of the Slow Food and Terra Madre network will interact to construct one big window on the global movement for good, clean and fair food. The Terra Madre food communities will thus fully enter the fabric of the Salone event, making their experience completely accessible to the public. This will give visitors a comprehensive and immediate overview of what our network is: a celebration of human diversity that respectfully and productively interacts with natural biodiversity. Its no accident that the Slow Food associations International Congress will also be held at the same time as Salone del Gusto and Terra Madre. This will also be opened for the first time to the Terra Madre communities, making them an active and integral part of the association and calling on them to help us realize our next great objectives, firstly the full recognition of the right to food for all people on the planet. This inalienable right will be pursued through the actions that Slow Food and the Foundation put into practice at a local level around the world. From this perspective, our belief in the central role that Africa will play in the future of the world means that the continent will also become central to Slow Foods future. With the realization of the Thousand Gardens in Africa project, we want to plant a thousand important seeds for the recognition of the right to food and food sovereignty. Food gardens represent a new model of development, based on traditional local economies and on a small scale, as well as the self-affirmation of the communities who with the next Salone del Gusto, Terra Madre and Slow Food International Congress, we want to embrace fully and politically.

Carlo Petrini, President of Slow Food

Slow Food is...

flavors) and respect for the territory, the environment and the seasons.

... a network Slow Food is an international association founded in 1989 to recognize the importance of pleasure of members connected to food through the discovery of producers knowledge, awareness of diversity (places, recipes,
Slow Foods slogan is good, clean and fair. These three adjectives define the characteristics that food must have. Good for the pleasure connected to the sensory qualities of a food, but also the complex combination of feelings, memories and sense of identity it brings with it. Clean because it is grown and processed with respect for ecosystems, animals and human health. Fair because it is produced and sold according to principles of social equity and transparency. Slow Food currently has over 100,000 members in 150 countries around the world and seven national offices, in Italy, Switzerland, Germany, the USA, Japan, the United Kingdom and the Netherlands. Across the world, the network of members is organized into convivia, local groups coordinated by a convivium leader. They organize community eventscourses, tastings, educational activities, dinners, trips and promote the movements international campaigns at a local level.
> Find out more about Slow Foods activities: www.slowfood.com

The Slow Food Foundation was founded to coordinate and finance Slow Foods biodiversity-protection projects. Slow Food makes a significant contribution to its activities; the convivia raise funds, and volunteers help manage local projects, select products to protect and organize exchanges between communities from different countries.

Gianluca Bagnasco

Taliouine Saffron Presidium, Morocco Oliver Migliore

... food and Education is fundamental to Slow Foods strategies and cuts across all of its projects and activities. To Slow taste education Food, educating means promoting the pleasure of food, awareness in purchasing choices, respect for
nature and the seasons, and appreciation of producers and their knowledge to children, young people and adults. With the Master of Food, Taste Workshops, school gardens, conferences and seminars, Slow Food is bringing the public closer to food and taste education. By using the senses in playful activities and giving space to creativity, Slow Food is teaching the pleasure of learning more about food.
> Find out more about Slow Foods education projects: www.slowfood.com/education

Slow Food has also supported the creation of the University of Gastronomic Sciences, based in Pollenzo, Italy, which seeks to give academic dignity to food through an innovative multidisciplinary approach and to create the new professional figure of the gastronome, an expert able to work in the selection, distribution, promotion and communication of quality food and wine.
> Find out more about the University of Gastronomic Sciences: www.unisg.it

... biodiversity In order to safeguard, defend and promote food biodiversity and to strengthen local communities, Slow protection Food, through the Slow Food Foundation, coordinates and sponsors a number of projects to support

small-scale food producers: the Presidia, A Thousand Gardens in Africa, Earth Markets and Ark of Taste. The Foundations primary commitment is to the countries of the global south, where biodiversity is even more vulnerable to the devastating effects of intensive food production and the global market, and where safeguarding traditional agricultural heritage is vital to the very survival of local communities.
> Find out more about the Slow Food Foundations activities and projects: www.slowfoodfoundation.org

... Terra Madre Terra Madre is a global network bringing together everyone who wants to act to preserve, encourage
and promote methods of fishing, farming and food production that are sustainable and in harmony with nature, the landscape and tradition. When Slow Food launched the network it was made up of food communities, who have since been joined by cooks, academics, young people and musicians. The Terra Madre family continues to grow, becoming richer and more organized. The global network has been united every two years since 2004 at the Terra Madre world meeting, giving farmers, academics, cheesemakers, cooks, fishers and representatives of associations and NGOs from five continents an opportunity to discuss and share knowledge and experiences.
> Find food communities in your region or network events: www.terramadre.org

Every year on Terra Madre Day, December 10, the network of Slow Food members, food communities, small-scale farmers, artisan food producers, responsible cooks and conscious consumers comes together around the world to celebrate food diversity and eating locally.
> Find out more: www.slowfood.com/terramadreday

Salone del Gusto and From October 25 to 29, 2012, Turin will host the new Salone del Gusto and Terra Madre at the Lingotto Terra Madre 2012 Fiere and Oval arena. For the first time, the two events will merge and become a single event, recounting the
extraordinary diversity of food from every continent and giving equal dignity to all small-scale producers who follow the principles of good, clean and fair food. The consolidated event builds on the success of the past eight editions of the Salone del Gustowhich has established an extensive network of outstanding producers, top chefs and supportive institutions and developed the Taste Workshops and other innovative food education activitiesas well as the experience and knowledge of the Terra Madre network of food communities, academics, cooks and young people from 150 countries. The new format aims to create the most important international event dedicated to food, capable of uniting the pleasure of taste with responsibility and respect for those who produce it and the environment. The experience and enjoyment of food and wineone of the Salones cornerstoneswill go hand in hand with discovering the stories of the women and men who sustainably grow, farm and produce food products around the world, and the places and traditions to which these foods are connected. Salone del Gusto and Terra Madre will explore some of the key issues connected with food production and consumption: the role of young people and small-scale traditional producers in the future of agriculture, the safeguarding of landscapes, the fight for GMO-free farming, the protection of herders and small-scale fishers, the need to strengthen the relationship between producers and consumers and the promotion of responsible food choices made with awareness of their impact on health, the environment and the production system. This year the Salone del Gusto and Terra Madre will be fully open to the public, offering visitors the opportunity to enjoy the tastes of Italian regions; to discover European, Asian, African and American food communities and Presidia and their unique products; to meet the people behind the thousand food gardens that Slow Food is establishing with African communities; and to participate in a wide range of food education activities for adults and children. The rich program includes conferences and debates, the popular Taste Workshops, the Theater of Taste, Master of Food courses and meetings with the producers. These gastronomic journeys are led by exceptional guides, including renowned and up-and-coming chefs, wine producers and food experts, offering unique opportunities to discover and taste the best foods from around the world. During the same days, the Lingotto Fiere will also host the International Slow Food Congress, with 800 delegates from all over the world.
> Find out more about Salone del Gusto and Terra Madre 2012: www.slowfood.com

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From Africa to the Balkans

The speed at which the world is experiencing social and economic changes forces us to new levels of analysis, planning, efficiency and flexibility. This is not the moment to delve deeper into these issues, but we cannot overlook the fact that in recent years the availability of public funds has been declining drastically and the seriousness of problems linked to food sovereignty, land grabbing in some countries and the excessive power of the global agro-industry is intensifying. As a result, organizations like ours, operating directly within these critical issues, see not just the possibility of taking action at risk, but also the very survival of their structures. And yet, if I look at the work carried out by the Slow Food Foundation over the past year, I see an impressive series of activities and projects, and I see the strengthening of the Slow Food and Terra Madre network. The Thousand Gardens in Africa project, which Carlo Petrini has already mentioned, has been something of an engine, a driving force behind these excellent results. And we should emphasize that this project lives and thrives largely because of private donations, especially from Slow Food and its peripheral structures. To all the donors and to Slow Food in general I owe a very warm thank you, with particular thanks to Slow Food Italy for the support shown. I must offer equally warm thanks to the Slow Food Foundation staff, made up of enthusiastic and generous young people with a great capacity. I cannot name each of them here, just as I cannot list here the names of the extraordinary group of experts who have supported us since the beginning, though youll come across them as you leaf through the pages of this report. Please do not think of them as mere executors, employees working in development. They fully live the spirit of our association, placing themselves in the middle of a new way of understanding relationships, development, how we feed ourselves and how we preserve the sustainability of agricultural processes. They represent the new social intelligence that is the essential prerequisite to realizing the dream of a way of life different from the current one, of a Slow life able to unite justice, sustainability and pleasure. Lets now look to the future, to what awaits us in the coming years. Africa will certainly continue to be a priority; well reach the objective of planting a thousand food gardens and well continue with the Presidia. Step by step, well seek to promote the extraordinary biodiversity of this immense continent, demonstrating, with many small, tangible projects, the economic, social and environmental sustainability of local and traditional food systems. At the same time, we are working to give a strong push to the Slow Food Foundations activities in the Balkan region. Looking at a map of Europe today, you can clearly see a hole in the middle of that region formed by countries that are not yet part of the European Union, but are European by history, aspiration and by right. Despite the fact that they are suffering after bitter years of short-sighted and oppressive leadership, they have maintained a wealth of biodiversity, gastronomic traditions and cultural fusions. The risk for the food culture in these countries is that institutions will wipe our tradition in their unquestioning haste to satisfy EU food and agriculture standards, cancelling the potential that thousands of small-scale farmers and producers could express. Agriculture in these areas is still a living force, and numerically significant. Those farmers, cheesemakers and butchers who still exist, with all their heritage of diversity and traditions, must be supported to continue if we want to live in a Europe deserving of its name and not a desolate wasteland. The Slow Food Foundation is starting to work to reverse this process. It will use the most effective tool it has developed so far, the Presidia, seeking to launch a sizable number in the next two or three years in the region. It will take a huge effort, but the plan is not overambitious: We know how the producers of those regions respond to our ideas with great passion, and the enthusiasm and pride they have for their work. But we dont have much time. The speed at which change is happening in the Balkans means we must also pick up the pace. So, lets get started!

Piero Sardo, President of the Slow Food Foundation for Biodiversity

Organizational structure

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The Slow Food Foundation for Biodiversity was founded in 2003 to respond to the need to coordinate and transparently fund the Presidia and other Slow Food projects to protect food biodiversity. It was registered in Italy as a socially useful non-profit organization (Onlus), in accordance with Legislative Decree no. 470 of December 4, 1997, with protocol no. 45 on September 16, 2003.

Foundation President positions and bodies Piero Sardo (Italy)

General Secretary Serena Milano (Italy) Board of Directors
The members of the Board of Directors are nominated by the Founding Members (Slow Food International and Slow Food Italy). Since 2011, five international representatives from Slow Food, three representatives from Slow Food Italy and two representatives from the Slow Food Foundation Honorary Members have been part of the Board of Directors.

Board of Auditors Davide Barberis (Italy)

President

Antonio Cherchi (Italy) Francesco Bonelli (Italy) Scientific Committee Marcello Buiatti (Italy)
Writer and chef Geneticist and professor of genetics at the University of Florence

Carlo Petrini (Italy)

President of Slow Food International

Paolo Di Croce (Italy) John Kariuki (Kenya) Ben Watson (USA)

General Secretary of Slow Food International Vice-President of Slow Food International and coordinator of Slow Food activities in Kenya President of the US Ark of Taste Commission

Deborah Madison (USA) Harold McGee (USA) Vandana Shiva (India)

Scientist and social ecologist Politician and writer Expert in food chemistry and molecular gastronomy

Hanns Ernst Kniepkamp (Germany) Fabio Palladino (Italy) Luca Fabbri (Italy)

Member of the Board of Directors of Slow Food Germany and member of Germanys Ark of Taste Commission Treasurer of Slow Food Italy Consultant to Slow Food Promozione

Aminata Dramane Traor (Mali)

Renzo Ulivieri (Italy)

Representative from the Tuscany Regional Authority, Slow Food Foundation Honorary Member

Diego Vecchiato (Italy)

Representative from the Veneto Regional Authority, Slow Food Foundation Honorary Member

Huehuetenango Highland Coffee Presidium, Guatemala Alberto Peroli

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Objectives
Support and value the work of small-scale producers Small-scale farmers and artisan food producers are the custodians of agrobiodiversity. With their knowledge and daily work, they safeguard plant varieties and animal breeds and all that comes with them food traditions, ecosystems, cultures, economies - in every corner of the planet. The economic sustainability of the work of these custodians of biodiversity is an essential condition for their survival and they must be fairly remunerated. Safeguard the environment and the land Fair remuneration for producers is bound to their commitment to quality, understood according to Slow Foods specific definition, which brings together sensory and nutritional characteristics and production sustainability. Agricultural techniques must preserve the soil fertility and water resources and exclude the use of chemicals as much as possible. Agricultural systems and processing facilities must safeguard the rural landscape and traditional architecture. Promote awareness of the value of biodiversity Biodiversity must escape from the specialized sphere and become a common heritage, belonging to everyone who buys food on a daily basis, everyone who prepares it in restaurants and at events, everyone who teaches in schools, who makes policies, or who just grows some vegetables in their backyard. Spreading awareness of the value of biodiversity involves communication, product promotion and taste education for consumers.

Policies

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Select and catalog agricultural and food products at risk of extinction Identifying quality food products at risk of disappearing is necessary in order to spread information about them and avoid losing them, along with all the local culture associated with them. Improve the sustainability of production methods and protect food-producing environments Small-scale agriculture makes optimum use of resources and produces more food than industrialized agriculture, if we consider the total agricultural system and not just individual commodities. Whats more, in the long run the industrialized system imposes unsustainable costs on natural capital. It impoverishes the soil, pollutes water and destroys habitats for wild species. It brings about a crisis in social capital, causing the disintegration of rural communities, a decrease in agricultural employment and the breakup of families. Defending sustainable agriculture means protecting the environment, animal welfare and the cultural identity of producers. Protect small-scale producers, strengthening their social role and cultural identity Restoring cultural dignity to small-scale producers by recognizing the value of their knowledge and work is the first step in encouraging them to continue their activity. Additionally, helping producers carry on their work keeps alive traditional techniques and knowledge that would otherwise be lost forever. Restore dignity to the food communities in the global south Providing equipment, support and technical assistance to food communities in the global south is important for safeguarding their crops, foods and traditions, restoring dignity to cultures that have existed for millennia. Promote the geographical origins of products By protecting and promoting products, their local areas of origin are also promoted, because it is only thanks to the particular combination of features characterizing a terroir that a specific product exists. Make quality artisanal products widely known and accessible If you inform consumers about a particular extraordinary food and explain that looking for it, buying it and eating it brings not only a pleasurable taste experience, but is also a way of finding out about the history and traditions of a local area and preserving an important culture, then you are creating awareness about food choices in consumers and helping increase demand for that product. Promote information and knowledge exchanges among small-scale producers, strengthening the worldwide network of food communities One of the ways the Slow Food Foundation helps small-scale producers improve their techniques and product quality is by organizing producer exchanges. Through meetings, mutual understanding and dialog, producers can share problems, experiences and solutions. Promote a short supply chain, reducing intermediaries between producers and consumers A short supply chain reduces the environmental cost of transporting goods, promotes local products and helps preserve local food culture. Additionally, by reducing the number of intermediaries, it guarantees a fairer price for producers and consumers.

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Our activities

A Thousand Gardens in Africa Paola Viesi

Projects
coordinating activities.

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A Thousand During 2012, thanks to massive international mobilization, a thousand school, community and urban food Gardens in Africa gardens will be created in 25 African countries. The Slow Food Foundation is managing donations and
> For more information about the Thousand Gardens in Africa project and an update on 2011 activities, see pages 16-20

Presidia The Presidia support traditional small-scale products at risk of disappearing, promote local areas, recover
ancient crafts and production techniques and save native breeds and fruit and vegetable varieties from extinction. Currently there are almost 400 Presidia in over 50 countries.
> For more information about the Presidia and an update on 2011 activities, see pages 21-51

Ark of Taste The Ark of Taste selects and catalogs quality food products at risk of extinction from around the world.
The research of experts in 20 national commissions has enabled over 1,000 products in 60 countries to be recorded, with descriptions published (in Italian and English) on the Slow Food Foundation website.
> For more information about the Ark of Taste and an update on 2011 activities, see pages 52-54

Earth Markets Earth Markets are for small-scale producers who only sell what they have produced themselves. The products are local, seasonal, made using sustainable and environmentally friendly methods and sold at fair prices. The Slow Food Foundation assists Slow Food convivia in the various planning stagesfrom drawing up rules to selecting producers and communicationand promotes the creation of new Earth Markets in the global south.
> For more information about the Earth Markets and an update on 2011 activities, see pages 55-57

Rimbs Black Pepper Presidium, Malaysia Alberto Peroli

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A Thousand Gardens in Africa

Compared to the complexity and gravity of the problems facing the African continent, planting a food garden might seem like an insignificant gesture. But if a thousand food gardens are planted in over 20 countries, and if networks of farmers, agronomists, students and cooks spring up around each one, then these small projects can point the way towards a sustainable future, one that responds to the needs of local communities. This is not a future designed by big international financial institutions, who promote export crops and agricultural systems based on the massive use of chemical fertilizers. Nor is it the future foreseen by foreign investors, who are buying up Africas most fertile land at cut-rate prices. This is why Slow Food launched the Thousand Gardens in Africa project in 2010. The food gardens, run by Africans and designed according to their needs will be created in 25 countries (see the map on page 17) in time for Terra Madre and Salone del Gusto 2012 (Turin, October 25-29).
> Find out more

Elisabetta Cane Communication, Donation and Fundraising Coordinator tel. +39 0172 419756 ortiafrica@terramadre.org Marta Messa Technical and Operational Coordinator tel. +39 0172 419767 ortiafrica@terramadre.org www.slowfoodfoundation.org

These are not just any gardens. The communities produce their own seeds, intercrop traditional varieties (vegetables, fruits, herbs and medicinal plants) and use natural methods to fertilize the soil and fight pests and weeds. The thousand African gardens involve young people and are based on the knowledge of older generations. They are open-air classrooms, used to spread awareness about eating locally, share experiences and knowledge and promote good, clean and fair food. They are easily replicable, demonstrating that a food garden is within everyones reach. Innovation using local resources is also key to the gardens. In Burkina Faso and Egypt, for example, drip irrigation systems have been created using old plastic bottles while in Morocco oases they are using buried terracotta jars. In Uganda, farmers are meeting with cooks and journalists to study together how to promote traditional products through local restaurants. Across the continent, children involved in school gardens are starting to plant their own food gardens at home, producing their own seeds and asking their mothers to prepare traditional dishes.

A Thousand Gardens in Africa, Kenya Oliver Migliore

The entire Slow Food and Terra Madre network has been mobilized; in Africa communities are busy creating the gardens while the rest of the world is working to promote and support the initiative.

in Africa... Early in 2011, Terra Madre communities and Slow Food convivia across Africa visited their local schools and
communities to identify potential project sites to create new food gardens or support the improvement of existing gardens. National coordinators were chosen by the local network and met on several occasions during 2011 to devise project guidelines how the gardens should be cultivated and what should be planted. Together they came up with solutions for different environments - the Moroccan oases, the arid lands of Mali, the highlands of Kenya and so on - and drew up the handbook which outlines the necessary steps and guidelines to creating a garden and provides an overview of the projects philosophy and general objectives. In each country, the work to develop the project was divided into three successive stages. First, a national work group was created, made up of agronomists, horticultural experts, cooks, teachers, etc. Then, the communities and schools identified by the network were visited in order to evaluate how to develop the gardens using local resources such as seeds and traditional knowledge. After each garden was started, meetings and exchanges were organized to discuss utilizing the Slow Food garden as a tool for raising awareness about the importance of growing and eating local products, 17 safeguarding biodiversity, protecting the environment and strengthening the local economy and cultural identity.

In the rest The entire Slow Food network, including many of our convivia as well as schools, businesses, public and private of the world... organizations, restaurants and individuals, has been helping to promote the project and support it by organizing
fundraising dinners, conferences and concerts. In schools around the world, teachers have been talking about Africa to the children, organizing educational activities and holding fundraising sales to support the project.

The Gardens by Country

1,000 gardens in 25 countries (updated in May, 2012)
tunisia 10 GARDENS MOROCCO 20 GARDENS Mauritania 20 GARDENS cape verde 5 GARDENS Senegal 40 GARDENS Guinea-Bissau 70 GARDENS Mali 60 GARDENS Sierra Leone 60 GARDENS burkina faso 30 GARDENS benin 10 GARDENS cameroon 5 GARDENS gabon 10 GARDENS

EGYPT 20 GARDENS ETHIOPIA 35 GARDENS

somalia 15 GARDENS

Kenya 200 GARDENS Uganda 75 GARDENS Tanzania 40 GARDENS malawi 10 GARDENS

CTE DIVOIRE 40 GARDENS

ghana 5 GARDENS

DR CONGO 20 GARDENS

The project has started in countries where the Slow Food network is already strong, or where there is a good potential for the gardens to serve as a starting point for the development of a local Slow Food network.
SOUTH AFRICA 150 GARDENS

MOZAMBIQUE 30 GARDENS Madagascar 20 GARDENS

Training The Slow Food Foundation, together with Slow Foods African network, regularly organizes training meetings for the project coordinators. These occasions allow the national and regional coordinators to meet, discuss, exchange knowledge and information and work together to develop tools, like the handbook, that are useful for identifying the practices best suited to their countrys different environmental, social and cultural contexts. 12 training meetings were organized in 2011. The first seminar was held over March 7 to 12 in Pollenzo (Bra, Italy) for garden coordinators from the initial countries involved in the project. The participants included Slow Food coordinators, Terra Madre food community representatives, agronomists and coordinators of other Slow Food projects and represented 11 countries: Ethiopia, Guinea-Bissau, Kenya, Mali, Morocco, Mozambique, Senegal, Sierra Leone, South Africa, Tanzania and Uganda. Together they discussed the handbook and the steps necessary for creating the gardens. In Nakuru (Kenya) 65 participants from the English-speaking participating countries met from June 17 to 21 to discuss how to develop the Slow Food gardens and awareness-raising activities linked to the project. Agronomists, farmers, teachers and journalists from Egypt, Ethiopia, Kenya, Malawi, Sierra Leone, Somalia, South Africa, Tanzania and Uganda took part. The national coordinators of gardens in French- and Portuguese-speaking countries (Benin, Burkina Faso, Cte dIvoire, the Democratic Republic of Congo, Guinea-Bissau, Madagascar, Mali, Mauritania, Morocco and Senegal) met from October 26 to 30 in Mbour (Senegal). The meeting concluded with a visit to Kaydara, an agro-ecological farm in the village of Keur Samba Dia, and the Mbour school garden, and a tasting of traditional dishes from Senegal and Guinea-Bissau, prepared with local and Slow Food Presidia products from the two countries: from Senegal, salted millet couscous from Fadiouth Island and wild fruit juices from Gandoul Island, and wild palm oil from Guinea-Bissau. During 2011, the Thousand Gardens in Africa national coordinators organized local training sessions in Burkina Faso, Ethiopia, Kenya, Madagascar, Malawi, Somalia, South Africa, Tanzania and Uganda.

Educational activities Together with the Slow Food Italy Education office, the Slow Food Foundation has been developing educational activities connected to the gardens, in particular during the first training meeting in Pollenzo and through exchanges between African and Italian schools. In collaboration with the Agriculture Faculty of the University of Turin, information was gathered on the educational activities run in the Slow Food school gardens in Africa and Italy. Examples of educational activities were prepared and sent to the Slow Food school garden coordinators in Africa and Italy to encourage an exchange of experiences.

Twinning A food garden can be adopted with a minimum donation of 900 euros.
If requested, the Slow Food Foundation will provide the sponsor with the garden coordinators contacts, so that they can get to know the local community and follow the gardens development. As at April 30, 2012, 250 gardens have been paired with sponsors. The gardens were assigned based on when the donations arrived. Schools were given priority and twinned with African school gardens. Supporters can read about their garden in Italian and English on the Slow Food Foundation website and also receive the contact details of a local person (convivium member, coordinator or other) who can facilitate communication with the community.

Galip School Garden, Kenya Oliver Migliore

Two stories

Buiga Sunrise School Garden, Uganda Paola Viesi

Buiga Sunrise The Buiga Sunrise preschool is situated in the hills outside Mukono and is reached by a dirt road. The food School Garden garden covers about half a hectare of sloping land directly behind the school premises, surrounded on two
Mukono, Uganda sides by natural forest and with a small stream running along the bottom of the garden. Teachers Noel Nanyunja, Naloongo Norah and Praise Lydia Nyago run the garden and supervise the 60 participating children aged between 3 and 6. All the children help with the different tasks, each choosing the activities they like best. For example, Salomon Walussimbi takes care of the liquid manure and can explain how best to mature it. Nandela Fatuma tends the soya seedlings, knows the sowing and harvesting periods and also knows that the soy can be used to make a nutritious porridge. The children know all the local varieties being grown and how to save seeds from each one. Their seed harvesting is so successful that in addition to no longer having to buy them, they also exchange seeds with other schools. The gardens intercrops varieties such as red amaranth (bbuga in Luganda, the local language), two varieties of green amaranth (doodo), eggplant (nakati), corn, onions, cabbages, gooseberries, sorghum, carrots and manioc. Papaya, pineapple, avocado, jackfruit and mango grow around the perimeter and in the middle of the garden. One section is set aside for bananas and wild coffee plants. All of the harvested food is used for school meals, except for the coffee, which is sold and the profits used for school expenses. The teachers organize various educational activities in the school. For example, together with the conviviums cooks, the students learn to prepare traditional dishes like oluwombo (vegetables and meat with traditional seasonings, wrapped in banana leaves and steamed). Garden coordinators Edward Mukiibi (Slow Food Mukono convivium leader), Serunjogi Rogers (assistant at the Buiga Sunrise school), Praise Lydia Nyago (preschool teacher)
The garden was developed as part of the project Developing Innovations in School Cultivation (DISC), launched in 2006 by Edward Mukiibi, who is now the national coordinator of the Thousand Gardens project. Thanks to the great interest in the DISC project throughout Uganda, Edward and some students were invited to participate in the National Agricultural and Trade Show, which brings together farmers and producers from East, Central and West Africa.

Mabassa Fall The Mabassa Fall public primary school was the first to be created in Ndande and is known for having some School Garden famous politicians among its alumni. All of its 500 students, aged between 5 and 14, are involved in an enNdande, Senegal vironmental awareness program run by the Comit Interetat de Lutte contre la Secheresse au Sahel (CILSS). The school buildings are in a fenced area surrounded by fields and baobab trees. The first thing you notice as you enter are the huge baobab and eucalyptus trees, whose branches protect the schoolyard from the sun and wind, and the rams kept in a enclosure in the middle of the school. A few steps away, another enclosure built from recycled materials holds more sheep. Behind the school buildings is a food garden covering around 450 square meters. The sandy plot is planted with mango, papaya, mandarin and neem trees, along with turnips, tomatoes, carrots, white and red hibiscus, mint, sweet and bitter eggplants and moringa. A corner of the garden is dedicated to a nursery for fruit trees. The children use animal manure and neem oil to fertilize the gardens soil. Activities in the garden are used to complement classroom lessons, with the aim of teaching the students to respect and protect the environment. Garden coordinators Mbaye Aw (school principal) and Yussou Ba

A Thousand Gardens in Africa, Mali Paola Viesi

20

How are funds The minimum donation to adopt a garden is 900 euros. The entire amount is not given to a single garden, managed? but distributed according to the actual needs of each garden.
This is because: the monetary value of 900 euros varies in each country the gardens are all very different: new gardens are being developed, but sometimes existing gardens want to join the project (to support a move away from conventional agriculture for example); some gardens are small, while others cover up to a hectare; gardens in some regions, such as humid climates, have a reliable water supply while others in arid and semi-desertic areas suffer drought regularly. The Thousand Gardens in Africa project wants to promote and value Africas wealth of resources and diversity. To this end: the national coordinators have visited each community involved in the project, evaluating the available resources with them, seeing if there are other farmers who already produce seeds and can share them with the garden, etc. the national coordinators have prepared a budget for each individual garden (indicating what is needed in terms of tools, training, communication materials to explain the project translated in the local language, and so on). all budgets are discussed by the coordinators together with the Slow Food Foundation, to evaluate how to best to distribute resources. For example, before funding a well, they assess the presence of other accessible wells in the area or the possibility of collecting rainwater. Before building a wall or wire fencing, the coordinators look into the possibility of planting a living fence (cactus, trees, bamboo, vetiver, manioc, etc.). This is the guiding spirit of the project: looking around, understanding first what exists and then what is needed, overturning an aid-based relationship that ignores Africas wealth and diversity. This is the idea of sustainability that drives the Thousand Gardens in Africa project.

The Presidia

21

The Presidia are concrete and virtuous examples of sustainable agriculture, based on quality, animal welfare, sustainability, connection to a local area and consumer health and pleasure. They involve communities of producers who are willing to work together to draw up production rules and create new shared marketing approaches for their product. The Presidia aim to save native breeds, plant varieties and quality artisanal products at risk of disappearing; to strengthen producer organizations; to promote areas of origin; to preserve traditional techniques and knowledge; and to add value to sustainable practices. Slow Food promotes Presidia products by telling and celebrating the stories of the producers, knowledge, places or production techniques. Thanks to its network, it puts producers in contact with consumers, through events, the involvement of cooks and support for direct sales channels like farmers markets and buying groups. The first Presidia were created in Italy in 1999. After cataloguing hundreds of products at risk of extinction through the Ark of Taste, Slow Food decided to take a further step and engage concretely with the world of production, getting to know the places, meet the producers and promote their products, work and wisdom. Over the years, the Presidia project has become one of the most effective tools for putting into practice and exemplifying Slow Foods policies on agriculture and biodiversity. In 2008, nine years after the project was started, Slow Food Italy received a request from the producers for a brand to use on their labels to identify, protect and promote the products. It would allow consumers to identify genuine Presidia products, protecting them from the increasing numbers of imitations on the market. Slow Food Italy registered the Presidio Slow Food brand, designing a new logo (different from the Slow Foods snail symbol) and drafting a series of regulations. Only producers who have signed the regulations and charter of use, stating that they will respect their Presidiums protocol, are allowed to use the logo.

> Find out more

Eleonora Giannini Slow Food Foundation Communication Coordinator tel. +39 0172 419701 e.giannini@slowfood.it www.slowfoodfoundation.org

Grigio Alpina Cow Presidium, Trentino-Alto Adige, Italy Alberto Peroli

The chefs meet the Presidia, Alberese

22

Alberto Peroli

Presidia and chefs Many small-scale producers have found that chefs can provide invaluable support and collaboration, allowing them to continue in their role as guardians of local knowledge and the environment. In Italy, for example, a large network has been formed of chefs who have agreed to support the Presidia producers. The Slow Food Italy project currently brings together 280 restaurants and osterias in Italy that have committed to promoting and supporting the Presidia. The chefs who sign up to the Alliance Between Italian Chefs and Slow Food Presidia promise to use at least three Presidia products on their menu, prioritizing those from their local area and naming the producers who supply the restaurant. Every year, the chefs also organize Alliance Dinners, with part of the proceeds going to support a new Presidium or another Slow Food Foundation project.
> The list of Italian restaurants and osterias participating in the Alliance project is available on the site www.presidislowfood.it

Narrated quality... Quality is often identified solely with chemical and physical analyses or tasting panels, and generally with

measurable and definable parameters. This technical approach does not take into account everything that lies behind a local product, everything that has developed over centuries of history. In Slow Foods definition, the quality of a food product is the result of a narrative. It starts from the origin of the product (which could be the place where a species was domesticated or diversified, the place where a variety or a breed adapted or evolved naturally or the place where a cultivation or processing technique was developed), and then considers the characteristics of the environment, local knowledge (within the community), the products local reputation, processing techniques, recipes, storage methods, marketing, environmental sustainability and, of course, sensory and nutritional characteristics. The narrative can thus restore the products competitive value, based on differentiation, which is often difficult to attribute to products that would otherwise risk being pushed out of the market (because they come from marginal areas, are produced in small quantities, and so on). This innovative concept of quality, developed by Slow Food over the span of 20 years of experience in the field, working directly with hundreds of communities of small-scale producers, represents one of the aspects that most distinguishes the association from other organizations working with food and agriculture.

... and labels In 2011, the Slow Food Foundation became involved in a project to help around 50 Presidia (30 Italian that tell a story and 20 international) produce narrative labels that would provide more detailed information: about the
varieties and breeds used, cultivation and processing techniques, animal welfare and product storage and consumption. The Slow Food Foundation is working with the Turin Chamber of Commerce Chemical Laboratory, which is also carrying out nutritional analyses of some of the Presidia products, to put together the nutritional tables that will be compulsory on all food labeling under European law from the end of 2016. The Chemical

Laboratory will also consult on the legal aspects of labeling, while Slow Food will help the producers with the narrative aspects. The issue of labels that tell a story will be one of the key topics at the next Salone del Gusto and Terra Madre in 2012.

What does Identifies, selects and unites producers, along with technical experts, institutions and all other parties interested in the project. a Presidium do?
Defines the production area and, with help from individual producers, collects all the information necessary to draw up a production protocol. This is an important tool to ensure complete traceability, artisanal methods and high product quality. Helps the producers to form an association (or cooperative, consortium, etc.) with a name and common brand and to find new market opportunities. Organizes training courses for producers: with a range of objectives such as improving product quality, enhancing producers tasting skills and developing suitable packaging for promoting and selling the product. Narrates product quality: tells consumers around the world that this is an outstanding product and that discovering, buying and tasting it offers great sensory pleasure and a way of learning about the history and traditions of an area as well as helping to preserve the local culture. 23

What are the benefits Presidia help producers to join together, to collaborate with other producers and to find technical and institutional partners. for producers?
Presidia benefit from promotion and communication provided by Slow Food at a local, national and international level (through participation in events such as the Salone del Gusto and Terra Madre, Slow Fish and Cheese). Technical benefits include the creation of infrastructure, packaging design and the organization of training courses and technical assistance to improve product quality or strengthen the producers organization.

What are the Presidias The general objectives of the Presidia are numerous, complex and multifaceted, but they can be loosely objectives? grouped into four areas. While the environmental aspect is clearly vital, and in some cases is the focus of
the Presidium, the economic, social and cultural aspects are also crucial. For example, Presidia products are often disappearing because they are no longer profitable and producers need guarantees about their economic viability in order to continue their activity. The environmental objectives (defending biodiversity, improving the sustainability of products) are essential for all Presidia. Each production protocol requires producers to eliminate or reduce chemical treatments, to guarantee animal welfare (extensive farming systems, adequate space, no forced feeding), to safeguard, where possible, local breeds and native plant varieties, to use ecological packaging and to favor the use of renewable energy. The economic objectives (increasing producer income, developing locally driven activities, increasing employment) are the only ones that can be measured using quantitative indicators, like variations in price, production quantity and number of employees. The social objectives (improving the social role of producers, strengthening their organizational capacity) can be measured in various ways: Have the Presidium producers created an association or other type of organization? Have they improved their ability to form relationships with public and private institutions? Are the producers more widely known? Does their voice carry greater weight now thanks to media attention? The cultural objectives (strengthening producers cultural identity and promoting production areas) are linked to the work done by a Presidium to inspire other initiatives around the product: publications about the local area, the creation of tourist routes, the restoration of old buildings, educational museums, etc. Economic and social studies (carried out by universities and many undergraduates, graduate students and researchers) have shown the effectiveness of the Presidia project. The results can be measured with figures (increases in the quantity produced, the number of producers, the price of the product) but also in environmental terms (greater sustainability of businesses) and social terms (better organization of producers, better relationships with institutions, increase in self-esteem, etc.).

International Presidia
365 projects in 56 countries (as at May, 2012)

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Alpziger Bregaglia Valley Mascarplin or Mascarpel Chur Sausage Emmentaler Farina Bna Furmagin da Cion Locarno Valleys Cicitt Mountain Pasture Sbrinz Muggio Valley Zincarlin Mstair Valley Rye Bread Pays-dEnhaut Chantzet Raw Milk Butter Raw Milk Vacherin Fribourgeois Swiss Black Bee Swiss Brenzerkirsch Swiss Dried Green Beans Tafeljura Plum Orchards Toggenburg Goat Val Bedretto Pastefrolle cookies Wallis Traditional Rye Bread Walnut Oil Zurich Quince Paste

Switzerland 22
Auvergne Salers Breed Cheeses Barges-Gavarnie Mouton Bearne Mountain Pasture Cheeses Bretonne Pie Noir Cow Gascon Chicken Gers Mirandaise Ox Haute-Provence Einkorn Lorient Cabbage Natural Breton Oysters Noir de Bigorre Pig Pardailhan Black Turnip Plardon Affin Roussillon Dry Rancios Rove Brousse Goat Cheese Saint-Flour Golden Lentil

France - 15

Aged Artisanal Gouda Chaam Chicken Drenthe Heath Sheep Kempen Heath Sheep Lakenvelder Cattle Limburg Syrup Oosterchelde Lobster Texel Sheep Cheese Artisan Somerset Cheddar Fal Oyster Gloucester Cheese Old Gloucester Beef Three Counties Perry

Netherlands - 8

see map pages 26-27

Italy - 201

United Kingdom - 5

Red Fife Wheat

Canada - 1 USA - 6

Irish Raw Milk Cheeses

Ireland - 1

American Raw Milk Cheeses Anishinaabeg Manoomin Cape May Oyster Makah Ozette Potato Navajo-Churro Sheep Sebastopol Gravenstein Apple Chinantla Vanilla Chontalpa Cacao Seri Indians Roasted Mesquite Tehuacn Amaranth Huehuetenango Highland Coffee Ixcn Cardamom Camapara Mountain Coffee

Ljubitovica arak Garlic

Croatia - 1

Bosnia-Herzegovina - 2
Cheese in a Sack Pozegaca Plum Slatko

Mexico - 4

Mirandesa Sausage Alnif Cumin Argan Oil Taliouine Saffron Zerradoun Salt Matured Planalto de Bolona Goat Cheese

Portugal - 1

Morocco - 4

Guatemala - 2

Honduras -1

Cape Verde - 1

Dominican Republic - 1
Sierra Cafetalera Coffee

Nacional Cacao Andean Kaihua Pampacorral Sweet Potatoes San Marcos Andean Fruit

Ecuador -1 Peru - 3

Sierra Leone - 1
Kenema Kola

Mauritania - 1 Guinea-Bissau - 1
Wild Palm Oil

Spain - 9
Ballobar Capers Carranzana Cara Negra Sheep Cheese Euskal Txerria Pig Ganxet Bean Jiloca Saffron Maestrat Millenary Extravirgin Oil Mungia Talo Sitges Malvasia Zalla Violet Onion

Imraguen Womens Mullet Botargo

Blue Egg Chicken Merkn Purn White Strawberries Robinson Crusoe Island Seafood Aratu Baru Nut Canapu Cowpea Juara Palm Heart Pianc Valley Red Rice Sater Maw Canudo Nectar Sater Maw Native Waran Serra Catarinense Araucaria Nut Umbu

Chile - 4

Senegal - 2

Fadiouth Island Salted Millet Couscous Gandoul Island Wild Fruit Juices

South Africa - 1 Argentina - 2

Brazil - 9

Zulu Sheep

Quebrada de Humahuaca Andean Potatoes Yacn

Norway - 6

Artisan Sognefjord Geitost Hedmark and Oppland Counties Pultost Mre og Romsdal Salt Cod Srya Island Stockfish Sunnmre Cured and Smoked Herring Villsau Sheep

Germany - 4

Sweden - 3

Jmtland Cellar Matured Goat Cheese land Island Brown Beans Reindeer Suovas

Bamberger Hrnla Potato Champagner Bratbirne Pear Spumante Franconian Grnkern Limpurg Cattle

Austria - 5

Poland - 2
Oscypek Polish Mead

Lungau Tauern Rye Pit Cabbage Vienna Gemischter Satz Wines Wachauer Saffron Wiesenwienerwald Chequer Tree

Belarus - 1

25

Rosson Infusions and Wild Fruits

Hungary - 1

Mangalica Sausage

Romania - 2 Bulgaria -3

Bucegi Mountains Branza de Burduf Saxon Village Preserves Karakachan Sheep Smilyan Beans Tcherni Vit Green Cheese

Uzbekistan - 1 Georgia -1 Japan - 1 China - 1 Armenia - 1

Motal Unzen Takana Vegetable Tibetan Plateau Yak Cheese

Bostanlyk Ancient Varieties of Almonds Georgian Wine in Jars

Lebanon - 2 Cyprus - 1
Tsamarella Siwa Date

Tajikistan - 1
Pamir Mulberry

Jabal Amel Freekeh Kechek el Fouqara

Afghanistan - 1
Herat Abjosh Raisin

Egypt - 1 Ethiopia - 4
Harenna Forest Wild Coffee Karrayyu Herders Camel Milk Tigray White Honey Wenchi Volcano Honey

India - 1

Dehradun Basmati Rice

Macedonia - 2

Mavrovo Reka Mountain Pasture Cheeses Wild Fig Slatko

Madagascar - 2 Kenya - 5

Alaotra Lake Dista Rice Mananara Vanilla Lare Pumpkin Mau Forest Dried Nettle Molo Mushunu Chicken Nzoia River Reed Salt Pokot Ash Yoghurt

New Caledonia - 1 Malaysia - 1

Lifou Island Taro and Yam Rimbs Black Pepper

Mali - 2

Dogon Som Timbuktu and Gao Katta Pasta

Italian Presidia
201 projects (as at May, 2012)
Aurina Valley Graukse Banale Ciuighe Grigio Alpina Cow Moena Puzzone Non Valley Mortandela Primiero Mountain Butter Sole, Rabbi and Pejo Valleys Casolt Torbole Broccoli Trentino Luganega Venosta Valley Ur-Paarl Vezzena Villnsser Brillenschaf

Trentino-Alto Adige - 12

26

Bagolino Bagss Heritage Bitto Lodi Pannerone Orobiche Valleys Traditional Stracchino Saviore Valley Fatul Valchiavenna Goat Violino Valtellina Buckwheat Valtorta Agri Varzese Cow Bronda Valley Ramassin Caprauna Turnip Capriglio Pepper Carmagnola Gray Rabbit Carmagnola Ox-Horn Pepper Ceresole Tench Coazze Cevrin Cortereggio Canavese Piattella Bean Garbagna Bella Cherry Gavi Testa in Cassetta Heritage Piedmontese Apple Varieties Langhe Sheep Tuma Macagn Mondov Cornmeal Biscuits Montbore Morozzo Capon Mountain Castelmagno Nizza Monferrato Hunchback Cardoon Orbassano Red Celery Piedmontese Blonde Hen and Saluzzo White Hen Piedmontese Cattle Roccaverano Robiola Sambucano Lamb Saras del Fen Tortona Strawberry Tortona Valleys Salame Valli Valdesi Mustardela

Lombardy - 9

Piedmont - 27

Albenga Violet Asparagus Badalucco, Conio and Pigna Beans Bitter Orange Flower Water Brigasca Sheep Tomas Cabannina Cow Camogli Tonnarella Dried Calizzano and Murialdo Chestnut Noli Anchovies Perinaldo Artichoke Savona Chinotto Valleggia Apricot Vara Valley Black Cock Vessalico Garlic

Liguria - 13

Tuscany - 19 Sicily - 27

High Mountain Honeys

Alps - 1

Alcamo Purceddu Melon Belce Vastedda Black Sicilian Bee Bronte Pistachio Castelvetrano Black Bread Ciaculli Late-Winter Mandarin Delia Cuddrireddra Giarratana Onion Girgentana Goat Interdonato Lemon Lentini Traditional Bread Madonie Manna Madonie Provola Magghia Masculina Maiorchino Minuta Olive Modicana Cow Monreale White Plums Nebrodi Black Pig Nebrodi Provola Noto Almonds Nbia Red Garlic Polizzi Badda Bean Ragusano Donkey Salina Caper Trapani Artisanal Sea Salt Ustica Lentil

Casizolu Osilo Pecorino Pompa San Gavino Monreale Saffron Sardinian Modican Cow Shepherds Fiore Sardo

Sardinia - 6

Artisanal Pontremoli Testarolo Bazzone Prosciutto Carmignano Dried Fig Casentino Prosciutto Casola Marocca Certaldo Onion Garfagnana Biroldo Garfagnana Potato Bread Goym Sfratto Lucca Red Bean Mallegato Maremmana Cattle Orbetello Bottarga Pistoia Mountain Pecorino Prato Mortadella Sorana Bean Tuscan Sea Palamita Valdarno Tarese Zeri Lamb

Friuli Venezia Giulia - 6

Formadi Frant Fagagna Pestt Pan di Sorc Pitina Radc di Mont Resia Garlic

Veneto - 13

Emilia-Romagna - 12

Cervia Artisanal Sea Salt Classic Mortadella Cocomerina Pear Corno alle Scale Char Mariola Modenese White Cow Mora Romagnola Pig Romagnola Cattle Salama da Sugo Tosco-Romagnolo Apennine Raviggiolo Traditional Marinated Comacchio Valleys Eel Zibello Culatello

Aged Asiago Alpago Lamb Ancient Belluno Valleys Barley Biancoperla Corn Goose in Onto Grappa Mountain Morlacco Grumolo delle Abbadesse Rice Lessinia Misso Pear Malga Monte Veronese Moleche Paduan Hen SantErasmo Violet Artichoke Val Belluna Gialt Bean

27
Marche - 6

Umbria - 5

Fabriano Salame Fig Lonzino Portonovo Wild Mussels Serra de Conti Cicerchia Sibillini Mountains Pecorino Sibillini Mountains Pink Apples

Amerino Cottora Broad Bean Civita di Cascia Roveja Lake Trasimeno Bean Trevi Black Celery Upper Tiber Valley Mazzafegato

Lazio - 5

Marzolina Roman Coastline Tellina Roman Countryside Caciofore Tuscia Lakes Eel Viterbo Susianella

Abruzzo - 4

Campotosto Mortadella Castel del Monte Canestrato Frentano Sausage Santo Stefano di Sessanio Lentil

Puglia - 13

Acquaviva Red Onion Alta Murgia Traditional Bread Carpino Broad Beans Ceglie Biscuit Gargano Citrus Fruits Gargano Goat Gargano Podolica Cow Gargano Podolico Caciocavallo Martina Franca Capocollo Polignano Carrots Toritto Almond Torre Canne Regina Tomato Torre Guaceto Fiaschetto Tomato

Basilicata - 3

Basilicatan Podolico Caciocavallo Ferrandina Baked Olive Materana Mountain Pezzente

Molise - 1

Conca Casale Signora

Campania - 16

Cimin Caciocavallo Grecanico Azze Anca Capicollo Acerra Dente di Morto Bean Campanian Appennine Noble Milk Mormanno Lentil Castellammare Purple Artichoke Castelpoto Red Sausage Cilento Cacioricotta Controne Bean Ischia Cave Rabbit Gioi Soppressata Menaica Anchovies Monaco Provolone from Agerolese Cow Neapolitan Papaccella Pertosa White Artichoke Roman Conciato San Marzano Tomato Traditional Cetara Anchovy Extract Vesuvio Piennolo Cherry Tomato

Calabria - 3

2011 numbers
As at December 31, 2011, there were 364 active Presidia, with the following distribution: 24 in Africa (1 in Cape Verde, 1 in Egypt, 3 in Ethiopia, 1 in Guinea-Bissau, 5 in Kenya, 2 in Madagascar, 2 in Mali, 1 in Mauritania, 4 in Morocco, 2 in Senegal, 1 in Sierra Leone, 1 in South Africa) 2 in the Middle East (2 in Lebanon) 33 in the Americas (2 in Argentina, 8 in Brazil, 1 in Canada, 4 in Chile, 1 in the Dominican Republic, 1 in Ecuador, 2 in Guatemala, 1 in Honduras, 4 in Mexico, 3 in Peru, 6 in the United States) 8 in Asia (1 in Afghanistan, 1 in Armenia, 1 in China, 1 in India, 1 in Japan, 1 in Malaysia, 1 in Tajikistan, 1 in Uzbekistan) 1 in Oceania (New Caledonia) 296 in Europe (5 in Austria, 1 in Belarus, 2 in BosniaHerzegovina, 3 in Bulgaria, 1 in Cyprus, 1 in Croatia, 15 in France, 1 in Georgia, 4 in Germany, 1 in Hungary, 1 in Ireland, 201 in Italy, 2 in Macedonia, 6 in Norway, 8 in the Netherlands, 2 in Poland, 1 in Portugal, 9 in Spain, 3 in Sweden, 22 in Switzerland, 2 in Romania, 5 in the United Kingdom)
> The Presidia descriptions can be found on the website www.slowfoodfoundation.org

28

From Switzerland to Sierra Leone, 36 new Presidia were created in 2011. Also in 2011, five new producers associations were founded (producers of Georgian wine in jars, producers of salted millet couscous on Fadiouth Island in Senegal and three cooperatives of Harenna Forest wild coffee growers in Ethiopia) as well as two consortia (for heritage Bitto cheese and Campanian Apennine noble milk producers in Italy). Important work was carried out with all the Swiss Presidia which as of 2012 will be able to use the Presidio Slow Food brand on their labels.

80 Geographic Areas 70 Western Europe Latin America Eastern Europe Africa Asia and Middle East North America

60

50 Number of Presidia

40

30

20

10

2003

2004

2005

2006

2007 Years

2008

2009

2010

2011

The Presidia involve more than 12,000 producers around the world

Latin America 4,170

Europe 2,623 North America 269

180 160 140 120 100 121 160

> Diagrams, from left to right: Number of producers involved in the Presidia project Average number of producers in each Presidium
Italy 1,600 Africa 2,910

80 60 40 20 0
Europe Africa North America

57 27 38 8

Asia and Middle East 517

Latin Asia and Italy America Middle East

29

The new phase of the Presidia project in Switzerland

Slow Food Switzerland is the second national association to allow Presidia producers to use the Presidio Slow Food brand, following the development of the brand by Slow Food Italy. The 22 active Swiss Presidia are spread across the countrys cantons and represent the main food and beverage categories: cheese, cured meats, fruit and vegetables, bread, honey, spirits, etc. Authorization to use the brand in Switzerland was given by Slow Food International following a visit by Slow Food Foundation staff to each of the Swiss Presidia producers during 2011 to explain the aims of the project and confirm their willingness to be involved. They were assisted by Slow Food Italy, which has several years of experience in managing the brand since its launch in 2008. The branding project for Swiss Presidia was previewed at the Slow Food Market held November 11-13 at the Zurich exhibition center. The event, organized by Slow Food Switzerland in collaboration with Messe Stuttgart, featured Taste Workshops and seminars. Around 150 quality food and wine producers took part, including ten Swiss and two Italian Presidia. Following the 2011 work, the Slow Food Foundation organized a training and updating meeting. Out of the collaboration between Slow Food Switzerland, the Slow Food Foundation for Biodiversity, Slow Food Italy and Coop Switzerland, the need emerged for Slow Food to create a monitoring system for Presidia production, to guarantee that production protocols are respected in the future. A monitoring check list was drawn up for each Presidium, to assist members of the Swiss convivia and Slow Food Foundation staff on future visits to check the most important steps for each production chain. This phase was supported by Coop Switzerland The supermarket chain has already been selling Presidia products from Switzerland and other countries in many of its stores for several years. In coming years, the Slow Food network must create or strengthen ties between the Presidia and other local actors (institutions, experts, restaurateurs, retailers, processing businesses) to trigger positive development mechanisms. The need for this process emerged clearly during Terra Madre Switzerland, held May 28-29, 2011, in Mendrisio (Ticino canton).

Heritage Bitto Presidium, Lombardy, Italy Franziska Doswald

RES

IS

TENZ

A CAS

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Cheese Revolution
In recent years we have seen a gradual extinction of many traditional and artisanal cheeses and the increasing domination of industrial dairy products. This is happening everywhere, even in France where the attention given to farmhouse cheeses had appeared to be greater than in Italy or Spain. The market share of regional and traditional products is tiny. Real employment opportunities and development prospects have not been created, especially in regions where pastoralism and shepherding have a fragile existence, in the mountains and other marginal areas. The difference between an industrial product and a farmhouse or mountain-pasture cheese is immense. If genuine, the latter offers better ingredients, raw milk, native enzymes, usually natural aging and ancient skills. And yet industrial production keeps winning, with its cheap prices, accessibility, consistency and supposed hygiene and safety. In the end, simplicity and banality triumph over sensory intensity, variability and supposed defects of shape and flavor. This is why Slow Food is working on these issues, educating children and adults, resisting standardization and protecting small-scale producers and food biodiversity. This is why weve launched Slow Cheese...

...a campaign

Slow Food has been campaigning in defense of raw milk for almost 20 years. Eight editions of Cheese, the biennial event dedicated to milk in all its shapes and forms (not just cheese, but also butter, milk, yogurt, ice cream and more) have focused the publics attention on important issues, like the legal battles being fought by raw-milk cheese producers and the sensory quality of their products. In 2001, Slow Food collected over 20,000 signatures in support of its manifesto in defense of rawmilk cheeses, drawn up to protect the rights of cheesemakers in countries where overly strict hygiene laws threaten or forbid the production of raw-milk cheeses. All Slow Food Presidia cheeses are made from raw milk. In the United States, Ireland and the United Kingdom, where regulations are very rigid and greatly limit the use of raw milk, the association has taken a strong position in support of the rights of cheesemakers. Today, Slow Food, together with producers and some experts willing to speak up in favor of raw milk, continues to keep alive the hope for a new kind of agriculture, an alternative to the increasingly widespread globalized and industrialized model. With its campaigns, events, magazines and books, with projects in Italy and the rest of the world, Slow Food continues to shout out that quality cheeses are made from raw milk, without pasteurization or added enzymes, from well-treated animals not fed GMOs, by producers who carefully tend their pastures and farm heritage livestock breeds.

EA

RIA

Auvergne Salers Breed Cheeses Presidium, France Slow Food Archive

31
... a buying group Slow Food Italys national cheese buying group offers a selection of different cheeses every four months, made by small-scale producers and representative of the good, clean and fair production model that Slow Food believes needs special support. The first experience was at Salone del Gusto 2010, when the first buying group drew attention to the problem of struggling Sardinian and Abruzzian shepherds. This was followed by a buying group that helped Heritage Bitto Presidium producers in Lombardy fund the collective aging of their cheeses, and another which bought cheeses from Macagn Presidium producers in Piedmont and two foreign Presidia (Aged Artisanal Gouda in the Netherlands and Emmentaler in Switzerland). Then, during Cheese 2011, the buying group was organized to help four young Italian herders (producers of Sicilian pecorino, Grigio Alpina mountain toma, Sibillini Mountains pecorino and Cimin caciocavallo), who represented all of the young producers who are resisting standardization and industrialization.

... an award

The Resistenza Casearia award is presented by Slow Food every two years during the opening ceremony of the Cheese event. Four cheesemakers were honored in 2011: Celestino Lussiana, an elderly cheesemaker from the Coazze Cevrin Presidium in Piedmont and custodian of ancient knowledge; Denis Fourcade, a young herder from the Bearne Mountain Pasture Cheeses Presidium in France, who is courageously carrying on tradition; Maddalena Aromatario, from the Castel del Monte Canestrato Presidium in Abruzzo, who reaffirms an eternal truth, that cheeses, from Montiferru in Sardinia to the Langhe in Piedmont, have always been mostly made by women; and Vullnet Alushani, an immigrant cheesemaker from the Gargano Podolico Caciocavallo Presidium in Puglia, who came to Italy from Albania to look for work and ended up skilled in Italian cheesemaking tradition.

... and a website

Launched at Cheese 2011 and available in five languages, the site provides information about Slow Foods campaign for raw milk. Different sections explore the health risks and benefits, local campaigns, raw milk heroes (producers who have overcome financial and legal difficulties to continue making their cheeses), taste education, animal welfare and much more.
> Find out more: www.slowfood.com/slowcheese

32

Environmental The environmental aspect lies at the heart of the Presidia project, which was established to safeguard biooutcomes diversity and improve sustainable food production. The Presidia are based on local agricultural knowledge,
the application of traditional and modern techniques adapted to different climate and soil conditions and the correct management of natural resources (biodiversity, soil, water). Wherever previous processes or local knowledge have led to the development of organic agriculture (not necessarily in terms of certification, but rather the general use of sustainable agronomical techniques), the Presidium concentrates on strengthening the concepts of organic crop control and promoting this philosophy. Where conventional agriculture still plays an important role in farm management, the Presidia project aims to help groups move towards greater environmental sustainability, passing from conventional to eco-sustainable agriculture through training and by example. Naturally issues like animal welfare and health, energy use and ecological packaging are also connected to the environmental aspects. This is why the Slow Food Foundation, working with the producers and experts, produces handbooks and, most importantly, the production protocols, which are shared by all the Presidium producers. These technical tools are produced in collaboration with agronomists, veterinarians and other experts. They describe the production process, identifying the key steps and the products specific characteristics, introducing or reinforcing the elements of environmental, social and economic sustainability previously identified and described.

Sambucano Lamb Presidium, Piedmont, Italy Paolo Andrea Montanaro

33

Torre Canne Regina Tomato Presidium, Puglia, Italy Paolo Andrea Montanaro

Cultivation techniques must preserve the fertility of the soil and water resources and avoid as much possible the use of synthetic chemicals. Agricultural systems and processing facilities must safeguard the rural landscape and traditional architecture. Intensive monocultures, intensive animal farming, unsustainable fishing techniques, industrial products and genetically modified organisms (including in livestock diets) are not allowed. Presidium producers are not only focused on safeguarding plant ecotypes or native animal breeds, but also the protection and promotion of the environment and landscape. This is evident in Presidia that persevere in particularly fragile environments, like high-altitude pastures or small islands. The process of consultation between producers and experts to draft production and processing protocols has allowed a significant step forward in establishing more sustainable cultivation systems than in the past. These new systems include better water management, more logical soil fertilization and a reduced use of synthetic chemicals. This participatory decision-making has, for example, led the Mangalica Sausage Presidium in Hungary to organically grow the crops used to feed the pigs.

Economic outcomes Economic results are linked to the possibility of increasing the quantities produced and sales to improve
the access to food and the finances of the communities participating in the project (without denaturing the products quality), to the producers capacity to increase their remuneration and to an increase in employment, directly or in complementary sectors like tourism. Economic objectives are the easiest to measure, and unsurprisingly various studies have already been carried out on this subject in the past. The economic aspects of the Presidia in Italy, for example, were explored in research conducted by Milans Bocconi University in 2002.

34

Presidium Initial Price 2011 Price

Country

Launch Year % Change in Price Initial Producers Producers in 2011 % Change Producers

Initial Quantity Produced

Quantity Produced in 2011

% Change in Quantity

Lungau Tauern Rye

95 q 30 q 1500 jars 1600 q 30 q 1,5 q +50% +100% +15% +168% +250% +700% +133% 4,5 /kg 12 /kg 10 /kg 6 /kg +117% unchanged 25 /kg 15 /kg 30 q 12 /kg 6 /kg (8) 30 /kg 21 /kg +104% +50% +20% unchanged +20% +40% 10 40 4 11 12 6 3 10 3 6 10 26 40 12 170 10 11 265 25 2 families 18 5 6 14 20 87 1 2 950 q (4) +6% unchanged +150% 111% +900% +135% +600% +267% -26% (7) +400% 8 /kg 2,21 /kg 30 /kg 70 /kg 1 /g 8 /g 2 7 1,12 /kg 3 /kg (5) 5,20 /kg butchered weight 6 /kg butchered weight 2,6 /kg 5,2 /kg 10 q 75 oxen butchered between 30 and 38 months 710 q 50 q 40 kg 7q 110 q (6) 370 q 1500 chickens 65 q 70-80 q 3 /kg 4,50 /kg +650% between 12,5 /kg and 25 /kg +100% +335% +54% +20% +325% +150% unchanged +2108% +317% +80% +67% unchanged +40% unchanged (2) +50% 12 2 /kg note (3) 3 /kg +540% 0,6 euro/jar 2,025 euro/jar +238% 44 180 +309% +200% 2,5 /kg +140% 3 10 +233% 6 /kg 120 /l (distillati) (1) +58% 2 40 +1900% 190 /l (distillate) (1) +27% +33% 4 4 unchanged -

Austria

2009

75 q

1,5 /kg

2 /kg

Wiesenwienerwald Chequer Tree

Austria

2007

Pozegaca Plum Slatko

Bosnia Herzegovina

2005

500 jars

Umbu

Brazil

2004

250 q

Smilyan Beans

Bulgaria

2009

30 q

Tcherni Vit Green Cheese

Bulgaria

2007

20 kg

Siwa Date

Egypt

2006

900 q

Wenchi Volcano Honey

Ethiopia

2006

10 q

Limpurg Cattle

Germany

2009

30 oxen butchered after 30 months

Huehuetenango Highland Coffee

5q

Guatemala

2003

337 q

Rimbs Black Pepper

Malaysia

2006

Taliouine Saffron
1q

Morocco

2007

17 kg

Imraguen Women's Mullet Botargo

Mauritania

2006

Variations in quantity produced, number of producers and price

Chontalpa Cacao

Mexico

2008

30 q

Aged Artisanal Gouda

Netherlands

2003

500 q

Chaam Chicken

Netherlands

2005

300 chickens

Bucegi Mountains Branza de Burduf

Romania

2006

30 q

Jmtland Cellar Matured Goat Cheese

-

Sweden

2007

70-80 q

The table below shows the variations in three economic factors (quantity produced, price, number of producers) for a selection of Italian and international Presidia, comparing the initial data when the Presidium was launched with the figures in 2011. The percentage change between the two can give an idea of the Presidias economic results.

Mangalica Sausage

Hungary

2004

Presidium Initial Price 2011 Price

region

Launch Year % Change in Price Initial Producers Producers in 2011 % Change Producers

Initial Quantity Produced

Quantity Produced in 2011

% Change in Quantity

Santo Stefano di Sessanio Lentil

150 q 20.950 cheeses 500 q 11 q 1.500 cheeses 800 animals 273 q 1.400 animals 7.660 pieces 800 q 125 q 4,5 q 15,5 q 51 q +264% 13 +107% 100 /kg 150 16 +350% 60 150 +381% 4,50 12 +167% +150% +50% +23% +220% 4 +75% 7 +360% 15 /kg +27% 7 3 3 4 1 2 19 /kg +1695% 3,10 +48% 7 4,60 66 8 7 6 10 1 4 +82% 5,50 +227% 8 6 18 +700% 6,45 +63% 56 56 10,50 unchanged -25% +843% +14% +133% +100% +150% unchanged +100% -40% (10) 16 14 -12,5% 7 /kg + 129% (11) 16 /kg +37,5% 12 /kg +25% 5 30 +500% 15 /kg +4900% 0,25 /kg +240% 3 20 +567% 0,85 /kg +424% 5 /kg +120% 3 5 +67% 11 /kg +67% 6 /kg + 67% 20 13 -35% (9) 10 /kg

Abruzzo

2003

90 q

Cilento Cacioricotta

Campania

2003

4.000 cheeses

San Marzano Tomato

8q

Campania

2000

10 q

Resia Garlic

Friuli Venezia Giulia

2004

Heritage Bitto

Lombardy

2003

2.500 cheeses

Sambucano Lamb

Piedmont

2000

100 animals

Mondov Cornmeal Biscuits

Piedmont

2000

150 q

Piedmontese Cattle

Piedmont

2000

78 animals

Martina Franca Capocollo

Puglia

2000

1.666 pieces

Salina Caper

Sicily

2000

250 q

Ustica Lentil
1q

Sicily

2000

26 q

Madonie Manna

Sicily

2000

Orbetello Bottarga

Tuscany

2000

7,5 q

Roveja

Umbria

2006

14 q

Notes

q = quintal (100 kg)

35

1 In the past, the chequers were only used to make spirits. Now fresh chequers cost 14-16 euros a kilo, dried chequers cost 56 euros a kilo, chequer jam costs 35 euros a kilo, chequer and pear or apple jams cost 30 euros a kilo, a liter of liqueur costs 100 euros and a chocolate bar costs 4.90 euros. 2 So far, the Presidiums concern has not been to increase the quantity produced, but to ensure that the beans can be sold at a fair price and protected from imitations. 3 Almost every family cultivates small plots, perfectly integrated into the landscape of the upper Arda valley, but none were present on the market. 4 In 2011, 210 quintals were exported and sold by the fairtrade company Scambi Sostenibili. 5 Compared to 2011, the cost in euros did not change. The price received by producers did increase, however: They are paid in dollars and in 2011 the euro weakened against the dollar. The average price is 4.20 US dollars per kg, a record for the Presidium.

6 Out of these, thanks to the Foundations work, 25 quintals were sold on the international market in 2011. The rest was sold on the less-profitable local market. 7 Thanks to Slow Foods support, for the first time they have extended the aging period for Gouda, increasing its quality and improving its flavor. 8 Branza commands higher prices in the capital and at international fairs. 9 Compared to the initial number of potential producers, the number has fallen because some of them have retired, but in compensation the number of hectares cultivated and production have increased because the remaining producers are constantly working to improve the lentil yields. 10 The Presidiums production is now determined by the final quality of the cheese. Bitto Trading does not buy cheeses if they do not conform to a high quality standard. This is why the quantity of Presidium Bitto on the market is currently around 1,500 cheeses. Bitto Trading also sells the other cheeses made by the Presidium producers, like Mascherpa, Valtellina Casera (the Bitto made in the winter by the Presidium producers) and butter. 11 As well as offering this better price, at the end of the year Bitto Trading divides its profits among the producers.

Merkn Presidium, Chile Ana Paula Guasti Diniz

36 Social and A Presidium is always the expression of a community, not just individual producers, and represents an cultural outcomes effective tool for giving an otherwise isolated and disadvantaged community an opportunity for growth,
dialog and exchange with similar communities in other parts of the world through training, participation in events and exchanges. Clearly, increasing producers income has a significant social impact. It increases their quality of life and means they can access otherwise unaffordable services (doctors, schools, means of transport). However, it would be wrong to think that the social impact only involves higher earnings. Even in developed countries, where almost everyone has guaranteed access to food, healthcare, etc., the Presidia have offered opportunities for building new relationships and social integration. The socio-cultural aspects are strongly linked to the capacity of the people who participate in the network and the projects to rediscover their local culture, including involving different local subjects (students, restaurateurs, local organizations and associations) with the aim of re-appropriating their own origins and history and communicating them externally. Naturally this can have positive effects on the local area, for example through the revival of historical festivals, architectural renovations and more generally the development of sustainable tourism. Participation in international events, where the communitys product can be tasted, bought, explored and promoted, almost always functions as a strong stimulus for the communitys pride. Social results (improving the social role of producers, strengthening their organizational capacity) can be measured by verifying if the Presidium has created an association or another form of organization, if the producers have improved their capacity to interact with public and private institutions, if their level of fame has increased and if their voice has more weight, perhaps thanks to media attention. Cultural results (strengthening of the producers cultural identity and promotion of the production zones) are closely correlated to the social results and are linked to the Presidiums capacity to inspire an awareness of belonging to a specific place and cultural context, the safeguarding and promotion of traditional knowledge and techniques, the production of publications dedicated to the area and the creation of tourism routes and other cultural initiatives. The democratic participation of all the producers in the life of the Presidium is of particular importance to its development. Often what really restores drive and vitality to a local community is trust, self-esteem, organizational capacity and the possibility of interaction between different groups (producers, institutions, universities, the media etc), attracting feedback and attention.

Students from the University of Gastronomic Sciences visit Presidia Kunal Chandra

37
Young people in the Presidia and agriculture Much attention has been paid to the generational turnover in agriculture in recent decades. Fewer and fewer young people aspire to become farmers. In the countryside, farms are being abandoned and the population is aging. The importance of farming as a profession is increasingly marginalized and the number of young farmers is constantly declining. According to estimates, in Europe just 7% of farmers are under 35 and one in three farmers is over 65, with a total of 4.5 million farmers aged over 65 (Eurostat, 2009). Difficulties in accessing land and funding, a variable income, growing responsibility and a lack of training are some of the common obstacles facing young people who decide to go into farming. Despite this, a new agriculture is developing, one which respects the quality of products as well as tradition and the environment. Job opportunities are created by astutely mixing ancient rural wisdom and modern technologies. The internet is used to sell local, seasonal products; innovative distribution channels are invented, including buying groups and farmers markets; and younger generations are educated. Young people are actively participating in this new agriculture, and many of them are working on Slow Food biodiversity-protection projects, like the Presidia and Earth Markets. Thanks to the collaboration of a student from the University of Gastronomic Sciences, Rachele Ellena, in 2011 Slow Food Italy began researching the motivations that push young people to work in agriculture, whether in family farms or their own businesses. The study is based on 60 interviews with people aged under 35. The interviewees were chosen from among the young people working on small, high-quality farms, some of which belong to Slow Food Presidia. Many of the interviewees are cheesemakers and herders, and they come from all over Italy, primarily Piedmont, Lombardy, Campania, Sicily, Abruzzo, Tuscany and Emilia-Romagna.

What Future for Herders? Milk Workshop, Cheese 2011, Bra, Italy Kunal Chandra

38 Some numbers 76.6% of young people took over a family business

23.4% of young people started a new business Of those working in a family business the average age was 29.11 67.4% had studied at university they do it for passion (69.6%) way of life (13%) love for the land (13%) and they are satisfied by... the healthy way of life (26.1%) customer satisfaction (30.4%) gratifying results (15.2%) Out of those who started a new business the average age was 30 74% had studied at university they do it for passion (100%) way of life (50%) love for the land (35.7%) and they are satisfied by... the healthy way of life (35.7%) customer satisfaction (42.9%) gratifying results (35.7%)

In Italy, the driving force for young producers involved in Slow Food Presidia does not seem to be income, but passion: for the craft, for nature, for the animals. They value working outdoors, being in contact with nature and animals, living off the fruits of their labors, experiencing a healthy way of life in harmony with the rhythms of the seasons. They find satisfaction in creating something with their own hands. Often there is a strong emotional bond with the farm where they grew up and they feel obliged to carry on the business to make sure that the work of past generations has not been in vain. Additionally some Presidia producers, like Mario Gala from the farm Il Finocchio Verde (Langhe Sheep Tuma Presidium, Piedmont), noted the importance of WWOOF, a network of organic farms that welcome volunteers to share the work, in helping to train young people who want to go on to become farmers. Few schools teach agriculture in a practical way, so the possibility offered by the WWOOF program of spending a few months learning directly in the fields is one inspiring solution to the problem of generational turnover and training.

Heritage Bitto Presidium, Lombardy, Italy Slow Food Archive

Generation terra: young peoples stories

> Manuel Lombardi Manuel was born in Belgium after his parents moved there, but seven years later they heeded the call
Roman Conciato Presidium (Campania, Italy)

of home and returned to Italy. Back in Castel di Sasso, in the province of Caserta, Campania, his father Francesco chose building work over farming, even though the family had been tending livestock for generations. However, Manuels mother, Liliana, learned how to make Roman Conciato cheese from her mother-in-law, acquiring priceless knowledge. Her foresight proved invaluable: the farm grew and became a tourist destination, and now the Lombardi family sells their products outside the region as well as locally. Instead of becoming a dentist as he had originally planned, Manuel found himself with a business to carry on. He strongly believes in the possibilities of his land, he knows its potential and he knows that with hard work, dedication and effort the results will come. With his boundless enthusiasm, he is constantly seeking to bring more young people back to the countryside. The Lombardi family is very active within the Slow Food network, and they deserve credit for having followed a path that not only protects and promotes the land, but most of all has saved and kept alive one of Italys oldest cheeses.

> Cristina Gusmeroli Recently graduated from high school, Cristina just turned 18 but shes already been working full-time for
Heritage Bitto Presidium (Lombardy, Italy)

a year, motivated by her great love for animals. She learned her trade from her father, who has done an excellent job of passing on all the necessary passion and the secrets of tradition. Her brother also works with them, and sometimes her boyfriend, a shepherd, helps them make cheese. They live in Dazio, a village in the province of Sondrio with 400 inhabitants, and in the Alpine pastures above the village she follows ancient practices that enhance the quality of the cheese and respect the environment. These include a system of pasturing whereby the herds are gradually moved from the lowest pastures to the highest during the three months of summer pasturing. The milk is processed along the way in calcc, ancient stone shelters, so that it can be used before it loses its natural heat.

Heritage Bitto Presidium (Lombardy, Italy)

> Marco Ferrero Marco is 31 and has been working for more than ten years. As a boy, he often thought of becoming a shepherd,
and then when he finished school, he decided to renovate his grandfathers farmhouse in Murazzano and start his own business. Inspired by a great passion for animals, he learned his trade by working on a local farm and then for another year with a friend of his. He now has a flock of 150 sheep, as well as 10 milk cows. In addition to the Slow Food Presidium sheeps milk tuma, he also makes a mixed tuma and a pecorino aged for two to three months. He sells his cheeses in the local area, in Carr, Ceva, Bra and Mondov, and directly from his farm.

Orobiche Valleys Traditional Stracchino Presidium (Lombardy, Italy)

> Matteo Presenti In the summer, Matteo takes his cows to pasture above Cusio, in the Avaro plains. He turns 21 this year, but
already he is an expert in his craft. While at school, he helped his father and now, following in his footsteps, he has 15 milk cows of his own. From June 10 until the middle of September, his home is in the mountains. The days are long, marked by the needs of the herd and then the cheese must be made and immediately brought to the village for distribution. For Matteo, the work is hard but the daily results give him the passion to continue.

Training with African Shepherds, Piedmont, Italy

40

Slow Food Archive

Training The Slow Food Foundation regularly organizes seminars and training courses in the field to help Presidia producSeminars and courses ers and food communities to improve the quality of their products, to adopt more effective and sustainable production techniques and to organize themselves into consortia and associations so that they have greater power. Nine seminars and courses for Presidia producers were organized in 2011. In February the Baru Nut Presidium producers in Brazil took part in a training seminar on good practices for baru production, held in Brasilia and organized by the Instituto Sociedade, Populao e Natureza (ISPN). The Juara Palm Heart Presidium producers in Brazil held a series of training meetings involving other Guaran communities who live in the area, to raise awareness about the importance of sustainably managing the forest and juara palm trees. From February 18 to 20, in Pollenzo, Piedmont, the regional coordinators of the Italian Slow Food Presidia and several Ark of Taste commission presidents participated in a training seminar on the Presidium brand. Topics covered included quality as a narrative; the identification of products to be protected; the supply chains of cheese, cured meats and fruit and vegetables; the new Presidia for wines and grape varieties; animal welfare; the brand project; and communication. In July, August and September, the Quebrada de Humahuaca Andean Potatoes Presidium in Argentina organized a series of seminars to improve producers technical skills in production management, seed selection and potato storage. On August 6 in Yerevan, Armenia, veterinarian and Slow Food Foundation consultant Emma Della Torre held a training course on goat farming and goats milk for the Motal Presidium producers. The Slow Food Foundation, together with the CONAPI consortium and the Modena per gli Altri and Terre del Terzo Mondo associations, organized a training seminar for the Honeys of Ethiopia network in Hosanna (southern Ethiopia) from November 16 to 19. A total of 90 beekeepers, experts and government officials took part. The seminars topics included honey quality, the future organization of the Honeys of Ethiopia network, the creation of a beekeepers consortium and marketing. A training session was organized for ten food communities and a number of convivium leaders in Morocco on two of Slow Foods main projects, the Presidia and the Thousand Gardens in Africa. The training was held in Mohammedia, on the Moroccan coast between Casablanca and Rabat, from October 31 to November 2, and was made possible by the support of the Bologna-based migrants association Sopra i Ponti. Many small-scale producers took part in the training, including women producers of olives, argan oil, figs and lentils, as well as ethical tourism associations.

On November 26, in Solothurn, Switzerland, a training and updating meeting on the Swiss Presidia branding project was held for the countrys convivium leaders. Taking part were Piero Sardo, president of the Slow Food Foundation, Giuseppe Domeniconi of Slow Food Switzerland and Francesca Baldereschi and Alessandro Ferri from Slow Food Italy and the Slow Food Foundation. The training topics included criteria for identifying Presidia products, sustainable agricultural techniques, the cured meat and cheese production chain and the relationship between Slow Food convivia and the Presidia. In November and December, the Chinantla Vanilla Presidium producers and members of the Fortaleza Chinanteca cooperative in Mexico took part in three seminars, each lasting two days, on vanilla production and the organizational and financial management of a cooperative business.

Producer exchanges

Another effective training instrument developed in recent years are exchanges between Presidia producers and food communities. Through dialog and sharing experiences, producers from different countries can compare production techniques, problems and solutions. The hospitality is often returned and long-lasting relationships are created. Every exchange involves a number of producers, the food community or Presidium coordinator and sometimes convivia, cooks, NGOs or other institutions. 41 Nine exchanges between Presidia producers were organized in 2011. Tajikistan Italy From April 15 to 19, Pamir Mulberry Presidium coordinator Rahimjonova Mohira and Mubalieva Shoista, an expert in mulberry biodiversity and a researcher at the Pamir Biological Institute, visited the Dried Calizzano and Murialdo Chestnut and Garbagna Bella Cherry Presidia in Liguria and Piedmont. Mexico Brazil Ethiopia From May 10 to 14, the community of northeastern Sierra de Puebla coffee producers organized the VII Mesoamerican Seminar on native bees, in Cuetzalan, Puebla, Mexico. The seminar was attended by beekeepers from the community and many other Latin American communities, as well as two representatives from the Brazilian native bee network and two representatives from the Tigray White Honey Presidium in Ethiopia. Brazil In June, four representatives (two producers, a technical expert and a sales representative) from the Serra Catarinense Araucaria Nut Presidium visited the Umbu Presidium. The objective of the meeting was to exchange experiences on processing organization, logistics, sales and marketing. Africa Italy Between September 13 and 16, prior to Cheese (Bra, September 16-19), representatives of herding communities from Burkina Faso, Ethiopia and Mauritania and Pokot Ash Yogurt Presidium producers from Kenya visited the Cascina del Finocchio Verde, home to one of the Langhe Sheep Tuma Presidium producers; the San Maurizio dairy in Dronero and the Lo Puy dairy in San Damiano Macra. During the meetings, they discussed the milk production chain, livestock farming and animal health. Morocco France On November 17, in the days preceding the Euro Gusto event in Tours, France, the Taliouine Saffron Presidium coordinator Mhamed Id Taleb visited one of the Association des Safraniers de Touraine farms. Palestine Italy Between June 17 and 20 a delegation from the Terra Madre network in Palestine visited the Milan Earth Market and convivia and Presidia in Piedmont and Lombardy. They also took part in the Slow Food Day celebrations in Milan. The visit to the Milan Earth Market was the first step of a training process that will help the Terra Madre network in Palestine to develop new and innovative initiatives to support local small-scale quality producers. Bulgaria Italy A delegation of producers from the Smilyan Beans Presidium visited Feltre, in Veneto, to meet with Val Belluna Gialt Bean Presidium producers, other local food communities and the Slow Food Feltrino and Primiero Convivium. The visit was part of the activities of the Terra Madre network in Trentino.

Armenia Russia Italy On September 20, producer Sargis Aiunts and the Motal Presidium coordinator, Ruslan Torosyan, together with the Ark of Taste coordinator in Russia Yury Stolpovskiy and the leader of the Slow Food Altaj Convivium (who is working to establish a Presidium for Altaj smoked meat) visited the Coazze Cevrin Presidium in Piedmont. The Armenian and Russian producers visited the stalls, mountain pastures and production and aging facilities. Spain Morocco Italy Between September 26 and October 7, 20 representatives from public and private organizations, mostly from Latin America but also Europe and Africa, took part in the first Intercontinental Learning Route. The educational journey, organized by Slow Food, Procasur and Rimisp, passed through Spain, Morocco and Italy and included visits to Presidia, Terra Madre communities and other places connected to the Slow Food and Terra Madre network. The aim was to create links between public and private actors in different regions and countries, to encourage the sharing of good practices and virtuous experiences of local development and local heritage preservation and promotion.

42
Technical assistance A network of agronomists, veterinarians, researchers, experts and technicians make their skills available to the Presidia in order to help them identify the most effective and sustainable production techniques, design suitable packaging and set up associations and consortia.
> See the complete list of experts who collaborate with the Slow Food Foundation on page 88

Twelve expert visits to Presidia were organized in 2011. The collaboration between technical expert Jonilson Laray and the Sater Maw Canudo Nectar Presidium in Brazil continued this year. Laray made monthly visits to the producers in the Andir-Marau Indigenous Land. Red Rice Presidium in Brazil developed further during the year. Senna visited the Presidium and in the following months started the process of creating a cooperative with the producers. From February 20 to March 5, Meri Ruggeri, the leader of the Slow Food Fermano Convivium and a Slow Food Foundation consultant, and Velia Lucidi (Slow Food) were in Guinea-Bissau to visit communities of wild palm oil producers. An oil tasting was organized during the trip. From April 28 to May 6, Aziz El Yamlahi, a Moroccan couscous expert and Slow Food Foundation consultant, and Velia Lucidi (Slow Food) visited the Fadiouth Island Salted Millet Couscous Presidium in Senegal and worked with the 20 Presidium producers to decide on the next steps: creating a cooperative, building a workshop, etc. From April 30 to May 4 Cristiana Peano (lecturer in fruit farming at the University of Turin and Slow Food Foundation technical expert) and Marta Messa (Slow Food) were in Sierra Leone to set up the new Kenema Kola Presidium in Sierra Leone. Michele Rumiz (Slow Food) and veterinarian and Slow Food Foundation technical expert Mauro Negro visited the Bucegi Mountains Branza de Burduf Presidium in Romania from July 14 to 18 to check on the construction of a small dairy and aging facility. The dairy, located at an altitude of 1,280 meters, will be used by the Presidium producers. Technical expert Aziz El Yamlahi returned to Senegal from July 17 to 24 to check on the work carried out by the women of the Fadiouth Island Salted Millet Couscous Presidium and to help them obtain legal recognition as a cooperative and set up a processing workshop. From July 26 to 30, Marco Stefanini (an enologist from the Cammino Autoctuve association), Ugo Lucchini (a winemaker and Cammino Autoctuve member) and Victoria Smelkova (Slow Food) visited the producers of the Georgian Wine in Jars Presidium in Georgia, deciding on next years activities with the project coordinators and planning collaborations between the Presidium producers and the Cammino Autoctuve association.

43

Cristiana Peano, Slow Food Foundation technical expert, in Tanzania Slow Food Archive

Emma della Torre, a veterinarian and Slow Food Foundation consultant, and Victoria Smelkova (Slow Food) visited the Motal Presidium in Armenia from July 31 to August 6 to evaluate production hygiene and to meet new producers. Future steps were discussed during the visit, including the creation of a producers association and the establishment of a small communal workshop. From October 5 to 14, Elena Aniere, Carlotta Baitone (Slow Food) and Francesco Sottile (lecturer at the Agriculture Faculty at the University of Palermo and Slow Food Foundation technical expert) visited the Bario Rice and Rimbas Black Pepper Presidia to check on the two projects and plan future activities. From October 14 to 24, Cristiana Peano, a lecturer in fruit farming at the University of Turin and Slow Food Foundation technical expert, and Velia Lucidi and Serena Milano of Slow Food launched the Wild Palm Oil Presidium in Guinea-Bissau and planned next years activities with the producers. From October 14 to 24, Cristiana Peano, a lecturer in fruit farming at the University of Turin and Slow Food Foundation technical expert, and Velia Lucidi and Serena Milano of Slow Food were in southern Senegal (Casamance) to complete the mapping of the countrys traditional products and to visit a potential Presidium (Casamance mangrove oysters).

Staff training

A training course on Labeling and protecting food products was organized in collaboration with the Turin Chamber of Commerce Chemical Laboratory (a Slow Food Foundation technical partner) on March 22, 2011, in Bra with labeling expert Paola Rebufatti. The course analyzed the current legislation regarding labeling, presentation and advertising of food products (Legislative Decree 109/92), illustrating the purpose and objectives of labeling and providing further details on specific issues in the sector (e.g. allergens, fish products).

Tigray White Honey Presidium, Ethiopia Paola Viesi

44 Technical partners Technical partners are businesses or associations who support the Slow Food Foundation by donating skills or and marketing materials to Presidia and food communities. support
Collaboration with a number of technical partners continued in 2011. Conapi the Italian national beekeepers association, provided assistance to the African honey Presidia (Tigray White Honey and Wenchi Volcano Honey). Caff Speciali Certificati, CSC, an Italian association of coffee roasters, advised the Harenna Forest Wild Coffee Presidium in Ethiopia. Glassmaking company Verallia donated batches of glass jars for packaging honey and other international Presidia products. Additionally, it developed glass jars with the Slow Food Presidium logo and sold them at cost price to Italian Presidia producers of honey, jams and preserved vegetables who requested them. The Turin Chamber of Commerce Chemical Laboratory carried out free analyses on samples of Presidia products, organized training meetings for Slow Food Foundation staff and consulted on the Presidia labels. Tuscan winemakers association Cammino Autoctuve sent its enologist to consult on the Georgian Wine in Jars Presidium. Ortofruit Italia, a Saluzzo cooperative, continued to carry out its important role as a platform for Italian fruit and vegetable Presidia, collecting and packaging products and distributing them to Coop supermarkets in northwest Italy. Ortofruit offers a distribution model by which the Presidia producers propose a fair and profitable sales price, bypassing the negotiation model commonly practiced within the agricultural market. Additionally, many Presidia products are regularly sold by Eataly (Turin, Genoa, Milan and Bologna), Coop Switzerland, Coop Italy and Coop Northwest.

Events with The Slow Food Foundation organized conferences and participated in promotional events with its technical partners. technical partners
On May 28, as part of Slow Fish (Genoa, May 27-30, 2011), the debate Eco-Packaging: Is Biodegradable the Future for Seafood Too? was held with Andrea Di Stefano of Novamont; Claudio Brinati, president of Cogemo Roma; and Raffaella Ponzio, the Italian Slow Food Presidia coordinator. On May 16, Cammino Autoctuve, the association of Maremma and Elba wineries, presented its project and wines at the Wine Bank in Pollenzo. Producers from the Georgian Wine in Jars Presidium took part via video link. On November 4, Slow Food Foundation president Piero Sardo took part in the inauguration of VeralliaLab, the new architectural space dedicated to the design of glass bottles and jars, in Dego, Liguria. He gave a talk entitled Verallia and the Foundation: A Shared Commitment to Saving Biodiversity.

Tasting by the Coffee Tasting Commission of Presidia coffees roasted in Italy. Grugliasco, Italy Slow Food Archive

45
The idea to launch a Slow Food Presidium coffee brand stemmed from the need to find a way to bridge the communication gap between producers and consumers. By focusing on a key figure in the coffee production chain, the roaster, this cultural project aims to create awareness around coffee and its producers, to shorten the supply chain and to create economic benefits for Presidia producers. When it came to coffee, until just a few years ago Slow Food had only worked with producers in the global south. Recently, however, it has become clear that roasters must also be included in our projects if we are to have a more effective impact on consumer habits. The idea is simple: The roasters who join the project will be able to use the Slow Food Presidium brand on their packaging, and consumers will be able to identify and buy coffee knowing that it comes from a good, clean and fair supply chain. The project, coordinated by the Slow Food Foundation, took its first steps in 2009 with the formation of a commission made up of Master of Food instructors and some roasters who have long collaborated with Slow Food. The theoretical foundations of the initiative were laid down during the first meetings and discussions, and regulations were drafted. These established that the brand can be used for roasted coffee (whole beans or ground in biodegradable packaging) made from 100% green coffee from a Slow Food Presidium, either single origin or blended with other beans from Presidia projects. The coffees that satisfy these initial requirements are sent to the commission, which meets to taste the product and provide Slow Food and the roasters with its feedback. A tasting sheet for espresso has been drawn up to highlight merits and defects, for use when deciding whether or not to accept a coffee. If the sensory analysis of the coffee is negative, it cannot be sold under the Presidium branding. Finally, the regulations establish standards of transparency and fairness towards producers and consumers. The roaster must indicate on the packaging where the coffee was produced and by whom (individual grower or producer association). In this way, coffee-growers will be able to have more visibility on the market, something that brings them enormous pride, and consumers will be more informed about what they are drinking and the whole fascinating and complex world that lies behind their cup of coffee. In 2012, the following outlets in Italy have confirmed they will be selling Presidium-branded coffee: Art Caff, Fornovo San Giovanni, Lombardy Caff Dotta/Bar Ricky, Cuneo, Piedmont Lady Caf, San Secondo Parmense, Emilia-Romagna Pausa Caf Cooperativa Sociale, Turin, Piedmont Mokador, Faenza, Emilia-Romagna Trinci Torrefazione Artigiana di Caff e Cacao, Cascine di Buti, Tuscany

Branding for Presidium coffee roasted in Italy

> Find out more

Andrea Amato Latin America Project Coordinator tel. +39 0172 419723 a.amato@slowfood.it Francesco Impallomeni Africa Project Coordinator tel. +39 0172 419712 f.impallomeni@slowfood.it www.slowfoodfoundation.org

Slow Food Foundation publications Slow Food Archive

46 Producer manuals The Slow Food Foundation produces a number of educational publications for producers on various topics
cultivation and production techniques, packaging, food hygiene, etc. as well as cookbooks from around the world. All the publications are available online and can be downloaded from the Slow Food Foundation website and are also distributed at local events to cooks, schools and communities. The following publications have been produced by the Slow Food Foundation to date Cafendario an illustrated manual to explain in a simple and direct way some fundamental principles for growing and processing high-quality coffee. Published in Spanish, it was distributed to producers participating in the Caf y Caff project. The Gift of Bees uses text and images to show good practices for producing quality honey. Published in English in 2008, it was translated into Amharic in 2009 and distributed to all the communities in the Ethiopian network. Envase e Identidad a manual in Spanish providing advice on how to create sustainable packaging to promote artisanal products, what information should be included on the label and how to take part in fairs and markets. Distributed to the producers of the Chilean Merkn and Blue Egg Chicken Presidia. Botargo production manual illustrates good practices for producing quality botargo. Originally produced in French, it was translated into Hassaniya in 2009 and distributed to the Presidium producers in Mauritania. Argan oil tasting manual illustrates the techniques for tasting oils. Published in French and Arabic. The Guardians of Biodiversity comic book for children, produced in Italian, French and English. Lor de larganeraie a cookbook with 33 Moroccan recipes using argan oil. Published in French, Italian and English. Bien Manger. Cuisine, culture et tradition maliennes an exploration of the traditional ingredients and recipes of Malian cuisine. Published in French. Cooking with Traditional Leafy Vegetables: Indigenous Plants in Tanzanias Kitchen cookbook published in English and Swahili. For Healthy and Clean Food manual of good hygiene practices for African producers, presented at Cheese 2011 and produced in collaboration with the Turin Chamber of Commerce Chemical Laboratory. Available in Italian, English, French and Portuguese. Mali. De la terre la table illustrates local products and traditional recipes from Mali. Available in French. Sierra Leone. From Earth to Table A guide to the local products and traditional recipes of Sierra Leones cuisine. Produced in English. A Thousand Gardens in Africa. Handbook Illustrates the projects philosophy and general objectives and includes a series of practical suggestions for creating the gardens. Published in Italian, English, French, Portuguese, Afrikaans, Swahili, Xhosa, Zulu and Luganda and available for downloading from the Slow Food Foundation website. Slow Food Presidia Handbook Technical instructions for launching and managing Presidia. Available in English, French, Spanish, Portuguese and German.

The Italian Presidia at Cheese, Bra, Italy EventoLive

47 Slow Food Presidia Strengthening the local market, and in some cases opening international commercial channels, is a fundaparticipation mental requirement to making the Presidia economically sustainable. To this end, the Slow Food Foundain events tion makes its network of contacts available to producers to help them find new markets.
The events organized by Slow Food around the world offer an important showcase for projects and producers. The Slow Food Foundation organizes spaces dedicated to its projects, coordinates producer participation, produces informational material (signs and brochures in different languages) and often covers the costs of travel for producers and packaging and shipping for products. These are the main events in which the Presidia participated in 2011. Milan Earth Market, Italy At the January edition of the Milan Earth Market, it was possible to taste and buy the Slow Food Presidia Ljubitovica arak Garlic (Croatia), Taliouine Saffron (Morocco) and Alaotra Lake Dista Rice and Mananara Vanilla (Madagascar). In May, it was possible to taste the Presidium Harenna Forest Wild Coffee (Ethiopia) and buy Taliouine Saffron (Morocco), Alaotra Lake Dista Rice (Madagascar) and Chinantla Vanilla (Mexico). April 8-10, Vinitaly, Verona, Italy A selection of Italian Presidia were available for tasting: Prato Mortadella (Tuscany), Trentino Luganega (Trentino-Alto Adige), Shepherds Fiore Sardo (Sardinia), Farindola Pecorino (Abruzzo) and Ceglie Biscuits (Puglia). April 15-17, Po(r)co ma Buono, Parma, Italy A number of Slow Food Presidia were featured at Po(r)co ma Buono, an event organized by Slow Food Italy as part of Cibus Tour, a new event promoted by Fiere di Parma. A total of 14 Presidia took part: Campotosto Mortadella (Abruzzo); Materana Mountain Pezzente (Basilicata); Zibello Culatello and Modenese White Cow (Emilia-Romagna); Fagagna Pestt (Friuli Venezia Giulia); Fabriano Salame (Marche); Tortona Valleys Salame and Piedmontese Cattle (Piedmont); Martina Franca Capocollo (Puglia); Trapani Artisanal Sea Salt (Sicily); Prato Mortadella, Garfagnana Biroldo and Bazzone Prosciutto (Tuscany); and Trentino Luganega and Non Valley Mortandela (Trentino-Alto Adige). Three international Presidia also participated: Mangalica Sausage (Hungary) and Locarno Valleys Cicitt and Pays-dEnhaut Chantzet (Switzerland). April 16-17, Apiario al Potager, Venaria Reale, Piedmont, Italy Producers from the High Mountain Honeys Presidium took part.

May 27-30, Slow Fish, Genoa, Italy Twelve Italian Presidia attested to the rich biodiversity of Italys lakes, rivers and seas: Menaica Anchovies and Traditional Cetara Anchovy Extract (Campania), Traditional Marinated Comacchio Valleys Eel (EmiliaRomagna), Roman Coastline Tellina (Lazio), Noli Anchovies and Camogli Tonnarella (Liguria), Portonovo Wild Mussels (Marche), Ceresole Tench (Piedmont), Salina Caper (Sicily) and Orbetello Bottarga and Tuscan Sea Palamita (Tuscany). Two continents were represented by the international Presidia: Europe (Natural Breton Oysters from France, Sunnmre Cured and Smoked Herring and Mre og Romsdal Salt Cod from Norway, Oosterschelde Lobster from the Netherlands) and Africa (Imraguen Womens Mullet Botargo from Mauritania). May 28-29, Coppo Cantine Aperte, Canelli, Piedmont, Italy The Coppo winery opened its doors for a weekend in 2011, as it does every year. Visitors could taste wines and browse a small market of local foods, as well as sampling the Ixcn Cardamom Presidium. Profits from the two days were donated to the Guatemalan Presidium.

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June 2, Sapor dOttocento, Ricetto del Candelo, Piedmont, Italy The following Italian Presidia took part: Coazze Cevrin, Carmagnola Gray Rabbit, Piedmontese Blonde Hen and Saluzzo White Hen, Tortona Strawberry, Macagn, Montbore, Mondov Cornmeal Biscuits, Roccaverano Robiola and Orbassano Red Celery (Piedmont); and Bagolino Bagss, Heritage Bitto, Saviore Valley Fatul and Valtellina Buckwheat (Lombardy). June 9-12, Ritmi e Danze dal Mondo, Giavera del Montello, Veneto, Italy Slow Food Veneto, in collaboration with the cooperative trattoria La Ragnatela, organized a dinner to promote the Slow Food Presidia project and to support the Terra Madre network. The Slow Food Presidia Jabal Amel Freekeh from Lebanon, Alaotra Lake Dista Rice from Madagascar and Wild Fig Slatko from Macedonia were tasted. June 10-12, Slow Food International Council, Rabat, Morocco Four Presidia and two food communities from Morocco took part in the council meeting, held in Dar Mrini in Rabat: the Argan Oil, Zerradoun Salt, Alnif Cumin and Taliouine Saffron Presidia and the Ouezzane couscous and Mhamid El Ghizlane date communities. July 2-3, Mulino Natante Inauguration, Ro Ferrarese, Emilia-Romagna, Italy Italian Presidia were available for tasting: Alta Murgia Traditional Bread (Puglia), Casola Marocca and Garfagnana Potato Bread (Tuscany) and Venosta Valley Ur-Paarl (Trentino-Alto Adige). September 16-19, Cheese, Bra, Piedmont, Italy The eighth edition of Cheese, the biennial event dedicated to milk in all its shapes and forms, was held in 2011. The following international Presidia took part: Pokot Ash Yogurt (Kenya); Oscypek (Poland); Cheese in a Sack (Bosnia-Herzegovina); Bucegi Mountains Branza de Burduf (Romania); Motal (Armenia); Karakachan Sheep (Bulgaria); Tcherni Vit Green Cheese (Bulgaria); Carranzana Cara Negra Sheep Cheese (Spain); Raw Milk Cheeses (Ireland); Jmtland Cellar Matured Goat Cheese (Sweden); Aged Artisanal Gouda and Texel Sheep Cheese (Netherlands); Mavrovo Reka Mountain Pasture Cheeses and Wild Fig Slatko (Macedonia); Plardon Affin, Bearne Mountain Pasture Cheeses and Auvergne Salers Breed Cheeses (France); Mountain Pasture Sbrinz, Emmentaler, Raw Milk Butter and Bregaglia Valley Mascarplin or Mascarpel (Switzerland); and Artisan Somerset Cheddar (United Kingdom). The following Italian Presidia were also present: Castel del Monte Canestrato and Farindola Pecorino (Abruzzo); Podolico Caciocavallo (Basilicata); Cimin Caciocavallo, Cilento Cacioricotta, Roman Conciato and Campanian Appennine Noble Milk (Campania); Modenese White Cow (Emilia-Romagna); Formadi Frant (Friuli Venezia Giulia); Marzolina (Lazio); Cabannina Cow and Brigasca Sheep Tomas (Liguria); Valtorta Agri, Bagolino Bagss, Heritage Bitto, Saviore Valley Fatul, Lodi Pannerone and Orobiche Valleys Traditional Stracchino (Lombardy); Sibillini Mountains Pecorino (Marche); Mountain Castelmagno, Saras del Fen and Langhe Sheep Tuma (Piedmont); Gargano Podolico Caciocavallo and Gargano Goat (Puglia); Shepherds Fiore Sardo and Osilo Pecorino (Sardinia); Belce Vastedda, Modicana Cow, Madonie Provola, Black Sicilian Bee, Castelvetrano Black Bread, Monreale White Plums and Girgentana Goat (Sicily); Sole, Rabbi and Pejo Valleys Casolt, Moena Puzzone, Vezzena, Aurina Valley Graukse, Grigio Alpina Cow and Venosta Valley Ur-Paarl (Trentino-Alto Adige); Aged Asiago, Malga Monte Veronese and Grappa Mountain Morlacco (Veneto); and High Mountain Honeys (Alps).

The International Presidia at Slow Fish, Genova Slow Food Archive

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September 16-18, Rice I Sapori del Riso, Vigevano, Lombardy, Italy As well as different varieties of Italian rice, the Slow Food Presidium Alaotra Lake Dista Rice from Madagascar was also tasted. September 23-24, Ustikolina Taste Festival, Ustikolina, Bosnia-Herzegovina The second edition of the Ustikolina Taste Festival was dedicated to quality producers from Bosnia-Herzegovina and other Balkan countries, selected by the Slow Food Gorazde Convivium. For two days they displayed and sold their products in the streets in the center of Ustikolina. Taking part were Pozegaca Plum Slako and Cheese in a Sack (Bosnia-Herzegovina), Ljubitovica arak Garlic (Croatia), Wild Fig Slatko and Mavrovo Reka Mountain Pasture Cheeses (Macedonia) and food communities from Bosnia, Croatia and Macedonia. October 1-2, Alba Earth Market, Alba, Piedmont, Italy During the 81st International Truffle Fair, Slow Food Piedmont and Valle dAosta, the Slow Food Alba, Langhe and Roero Convivium and the Slow Food Foundation presented a special edition of the Alba Earth Market. At the Slow Food Foundation stand, visitors could sample Harenna Forest Wild Coffee from Ethiopia and buy other international Presidia: Alaotra Lake Dista Rice (Madagascar), Rimbs Black Pepper (Malaysia), Argan Oil (Morocco), Chinantla Vanilla (Mexico) and Jabal Amel Freekeh (Lebanon). The following Italian Presidia also took part: Savona Chinotto (Liguria); Mountain Castelmagno, Macagn, Montbore, Capriglio Pepper, Cortereggio Canavese Piattella Bean, Piedmontese Cattle, Ceresole Tench and Langhe Sheep Tuma (Piedmont); Shepherds Fiore Sardo and San Gavino Monreale Saffron (Sardinia); Valdarno Tarese (Tuscany); and High Mountain Honeys (Alps). October 13-16, Fiera del Marrone, Cuneo, Italy The following Italian Presidia took part: Perinaldo Artichoke and Brigasca Sheep Tomas (Liguria); Sibillini Mountains Pink Apples (Marche); Mountain Castelmagno, Carmagnola Gray Rabbit, Piedmontese Blonde Hen and Saluzzo White Hen (Piedmont); Casola Marocca and Prato Mortadella (Tuscany); and High Mountain Honeys (Alps). October 24, Presentation of Slow Food Editore Guides, Rho, Lombardy, Italy Italian Presidia were available for tasting: Heritage Bitto, Lodi Pannerone and Orobiche Valleys Traditional Stracchino (Lombardy); Trentino Luganega and Non Valley Mortandela (Trentino-Alto Adige); and Classic Mortadella (Emilia-Romagna). October 30, Slow Food Presidia at Castello di San Giorgio Canavese, San Giorgio Canavese, Piedmont, Italy A number of Italian food communities and Presidia took part: Perinaldo Artichoke, Pigna Beans and Brigasca Sheep Tomas (Liguria); Morozzo Capon, Nizza Monferrato Hunchback Cardoon, Montbore, Carmagnola Ox-Horn Pepper, Capriglio Pepper, Cortereggio Canavese Piattella Bean, Bronda Valley Ramassin, Gavi

Taste Workshops and Slow Food Presidia Slow Food Archive

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Testa in Cassetta, Ceresole Tench, Langhe Sheep Tuma and Heritage Piedmontese Apple Varieties (Piedmont); and Sorana Bean (Tuscany) October 30, Formaggi in Piazza, Sondrio, Italy The following Italian Presidia participated: Valtorta Agr, Heritage Bitto, Valtellina Buckwheat, Savoire Valley Fatul and Orobiche Valleys Traditional Stracchino (Lombardy); and Macagn (Piedmont). Bregaglia Valley Mascarplin or Mascarpel (Switzerland) was available for tasting. October 28-November 1, Good, Torreano di Martignacco, Friuli Venezia Giulia, Italy Slow Food Friuli Venezia Giulia took part in Good 2011, the third edition of the specialty food and wine fair held at the Udine Fiere in Torreano di Martignacco. Pozegaca Plum Slatko (Bosnia-Herzegovina) and Wild Fig Slatko (Macedonia) were available for tasting in a space dedicated to the Earth Market, which presented a selection of small-scale farmers and artisan producers, and in the Taste Workshops. October 31, Taliouine Saffron Festival, Taliouine, Morocco The Taliouine Saffron Presidium (Morocco) took part. November 11-13, Slow Food Market, Zurich, Switzerland In 2011, Zurich hosted the first edition of the Slow Food Market. Over 150 quality producers were the main focus of the event, which also included Taste Workshops and conferences, entertainment for children and an enoteca space. The following Presidia took part: Toggenburg Goat, Locarno Valleys Cicitt, Emmentaler, Furmagin da Cion, Mstair Valley Rye Bread, Wallis Traditional Rye Bread, Tafeljura Plum Orchards, Chur Sausage, Raw Milk Vacherin Fribourgeois and Muggio Valley Zincarlin (Switzerland); Grumolo delle Abbadesse Rice and Biancoperla Corn (Veneto, Italy). November 18-20, Euro Gusto, Tours, France The second edition of Euro Gusto, the biennial European exhibition dedicated to taste, biodiversity and food culture, was held in Tours in 2011. A total of 14 French Presidia participated: Auvergne Salers Breed Cheeses, Barges-Gavarnie Mouton, Bearne Mountain Pasture Cheeses, Bretonne Pie Noir Cow, Gascon Chicken, Gers Mirandaise Ox, Haute-Provence Einkorn, Lorient Cabbage, Natural Breton Oysters, Noir de Bigorre Pig, Pardailhan Black Turnip, Plardon Affin, Roussillon Dry Rancios and Saint-Flour Golden Lentil. Nine international Presidia were also present: Smilyan Beans (Bulgaria), Wild Fig Slatko and Mavrovo Reka Mountain Pasture Cheeses (Macedonia), Imraguen Womens Mullet Botargo (Mauritania), Jmtland Cellar Matured Goat Cheese (Sweden) and Emmentaler and Mountain Pasture Sbrinz (Switzerland). There were also six Italian Presidia: Zibello Culatello (Emilia-Romagna), Mountain Castelmagno (Piedmont), Torre Canne Regina Tomato (Puglia), Pompa (Sardinia), Monreale White Plums (Sicily) and Grumolo delle

New international Presidia at Cheese, Bra, Italy Slow Food Archive

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Abbadesse Rice (Veneto). Two food communities from Italy and Cte dIvoire were also hosted by the event. November 21, Addis Abeba, Ethiopia An important event dedicated to the network of Ethiopian honeys and the Harenna Forest Wild Coffee Presidium was held at the Italian Embassy in Addis Abeba. The ambassador took part, along with 40 local entrepreneurs, development workers and representatives from NGOs. The networks beekeepers presented their honeys and offered them for tasting. It was a moment of pride for them, and an important opportunity to promote their products. November 25, 150 Anni dellUnit dItalia tra Testimoni, Storie, Luoghi e Sapori, Cividale del Friuli, Friuli Venezia Giulia, Italy Italian Presidia were available for tasting: Cabannina Cow (Liguria), Gioi Soppressata (Campania), Garfagnana Potato Bread (Tuscany), Grecanico Azze Anca Capicollo (Calabria) and Delia Cuddrireddra (Sicily). December 16-19, Algusto, Bilbao, Spain The event, founded in 2007 with the objective of spreading the Slow Food philosophy and promoting the safeguarding of biodiversity in the Basque Country and the rest of Spain, was attended by many international and Spanish Presidia. From Spain: Carranzana Cara Negra Sheep Cheese, Euskal Txerria Pig, Maestrat Millenary Extravirgin Oil, Ganxet Bean, Jiloca Saffron, Mungia Talo, Sitges Malvasia and Zalla Violet Onion. From the rest of the world: Quebrada de Humahuaca Andean Potatoes (Argentina), Umbu and Serra Catarinense Araucaria Nut (Brazil), Merkn (Chile), Ixcn Cardamom (Guatemala), Tehuacn Amaranth and Chinantla Vanilla (Mexico), Andean Kaihua (Peru), Siwa Dates (Egypt), Argan Oil (Morocco), Mre og Romsdal Salt Cod (Norway), Harenna Forest Wild Coffee (Ethiopia) and Pokot Ash Yogurt (Kenya).

Presidia participation in national and regional Terra Madre Meetings

Since 2007, the Terra Madre network has begun to take on a new shape and meet locally with a series of regional events. These increasingly frequent opportunities for gathering together help to promote the specific characteristics of populations, climates and places and focus attention on the potential and problems of local production. In 2011, Terra Madre meetings were held in Canada (for youth, May 3-4), the Netherlands (May 14-15), Switzerland (May 27-29), Russia (June 11-12), Armenia (August 6), South Korea (September 30-October 2), Crimea (October 7), Austria (October 13-15) and Japan (December 2-4). Additionally, Terra Madre Indigenous 2011 was held in June, an international meeting organized in Jokkmokk (Spmi region, northern Sweden). The Presidia and some Ark producers from the host country were involved in every meeting. Ten more Presidia took part in Terra Madre Indigenous, from Brazil, Chile, Mexico, the United States, Malaysia, Tajikistan and New Caledonia.

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Ark of Taste
The Ark of Taste was launched in 1996 at the first Salone del Gusto in Turin, Italy. A manifesto defining the projects objectives was drawn up a year later. The primary goal of the Ark of Taste is to save extraordinary examples of economic, social and cultural heritage as represented by small-scale artisanal food production. Although this legacy is not written down, it contains rich and complex ancient skills and techniques - a universe of cured meats, cheeses, grains, vegetables and local breeds whose distinctive characteristics and sensory excellence are often the result of isolated production areas where methods have evolved to adapt to difficult conditions. Founded in 1999, the Scientific Commission for the Italian Ark began by developing the product categories and selection criteria. Subsequently national commissions have been formed in many other countries to seek out and catalog products: first in the United States and Germany, then in Switzerland, the Netherlands and France. In 2002 an International Commission was founded, made up of representatives from each of the national commissions.
> Find out more
Laura Drago Ark of Taste Coordinator tel. +39 0172 419766 l.drago@slowfood.it

www.slowfoodfoundation.org

The Ark of Taste is now well-established and continues to grow: The 20 national commissions, the International Commission and the Slow Food convivia are working with dedication and passion to discover unique products from all over the world, treasures of local culture that are threatened by industrial agriculture and standardization. Thanks to their work, the Ark has already recorded more than 1,000 products, animal breeds and plant varieties, which have been cataloged according to the categories and criteria established by the International Commission.

Some animal breeds and plant varieties from the Ark of Taste

Selection criteria Products must be of distinctive quality in terms of taste. Quality is defined in the context of local traditions and uses. for Ark products
Products must be linked to the memory and identity of a group. A product could be a plant species, variety or ecotype or an animal breed that is either indigenous or has fully acclimatized to a specific geographic area over a medium-to-long period (defined in relation to the areas history). The main ingredient of any processed products must be locally sourced, and can come from elsewhere only if the two places have historical supply links. Any complementary ingredients used in the production of the product, like spices and other seasonings, may be from any source, but their use must be part of the traditional production process. Products must be linked environmentally, socio-economically and historically to a specific area. Products must be produced in limited quantities, by farms or by small-scale businesses. Products must be at either real or potential risk of extinction.

Categories Animal breeds used for food

Baked goods Bread Cheeses and dairy products Cured meats Fresh and dried fruit Fruit and vegetable preserves

Honey and other beekeeping products Meat products

(pt, etc.)

Preserved fish and seafood

(botargo, anchovies, tuna, etc.)

(jams, sauces, etc.)

Grains and cereals Herbs and spices

Mechanically extracted seed and nut oils (walnut, hazelnut, etc.) Musts, wine-based beverages, fermented beverages Olive oils Pasta Pastries, cakes and sweets

Pulses Salt Vegetables Vine varieties Vinegars Wild products Wines

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(hand-picked or traditionally processed)

2011 numbers In 2011, 93 new products from 15 countries joined the Ark of Taste, bringing the total number of
products to 1,064. Out these new products, 26 came from the United Kingdom, including Yorkshire forced rhubarb, picked by candlelight, or Reestit mutton, smoked in the rafters of houses on the Shetland Islands. Argentina provided 23 new products, including 12 different corn varieties and the thick, bittersweet honey of the stingless Melipona bee. Another 15 passengers joined the Ark from Germany, like Burger pretzels, only made in two bakeries, or the sweet and delicate Geihirtle summer pear. Seven new products came from Austria, including Viennese snails or the flavorful cheese Sura Kees. Other passengers came from Brazil, Australia, Ethiopia, India and other countries.

A thousand products In 2011, the Ark of Taste celebrated the arrival of its thousandth passenger. This important milestone was on the Ark reached when the Shalakh apricot officially entered the catalog in August at Terra Madre Armenia. The
apricot is grown on the slopes of Mount Ararat, where Noahs Ark is said to have landed after the Flood, near the Armenian capital Yerevan. Large, soft, sweet and juicy, the fruit can reach up to 100 grams in weight and is used to make jam (maraba). Each house usually has a few trees in the garden for domestic consumption, some as old as 70 years, but the international market has been invaded by more productive hybrids that carry the same name, and the authentic Shalakh apricot risks disappearing.

International Ark Commission meeting Slow Food Archive

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Commissions The International Ark Commission represents 20 countries: Argentina, Australia, Austria, Brazil, Bulgaria,
Canada, France, Germany, Ireland, Italy, Japan, Mexico, the Netherlands, Norway, Romania, Spain, Sweden, Switzerland, the United Kingdom and the United States. The commission is chaired by Didier Chabrol (France). A new national commission for Mexico was established in 2011, chaired by Hilda Cota Guzman.
2006 Ark products Countries National Commissions
675 52 16

2007
734 55 18

2008
807 58 19

2009
903 58 19

2010
947 58 19

2011
1064 60 20

President Didier Chabrol

didierchabrol@numericable.fr

Japan Natsu Shimamura

natsukame@yahoo.com

Spain Jos Luis Rosa

jrosua@ugr.es

Argentina Hugo Cetrangolo

cetrango@agro.uba.ar

United Kingdom Matthew Fort

arkoftaste@slowfood.org.uk

Sweden Christina Gaitan

cristina.gaitan@comhem.se

Australia Cherry Ripe

cripes@ozemail.com.au

Ireland Aveen Henry

a.henry@ucc.ie

Switzerland Raphael Pfarrer

raphael.pfarrer@slowfood.ch

Austria Bernd Kajtna

bernd.kajtna@arche-noah.at

Italy Cristiana Peano

c.peano@slowfood.it

United States Poppy Tooker

poppy@poppytooker.com

Brazil Katia Karam Toralles Bulgaria Dimitrova Dessislava

ecoark@yahoo.com

Raffaella Ponzio
r.ponzio@slowfood.it

Ben Watson
bwatson@chelseagreen.com

Mexico Hilda Cota Guzman

hildacota72@hotmail.com

Canada Tabitha Steager

tsteager@gmail.com

Norway Ove Foss

ovefossa@online.no

France Michel Chauvet

chauvet@agropolis.fr

Netherlands Ren Zanderink

rene@tripleee.nl

Germany Hanns E. Kniepkamp

hanns-ernst.kniepkamp@slowfood.de

Romania Bert Reinders

bert@reinbert.ro

Additionally, the following individuals have the right to participate in the work of the International Commission: Slow Food President Carlo Petrini, Slow Food Foundation for Biodiversity President Piero Sardo and Slow Food Foundation for Biodiversity General Secretary Serena Milano.

Earth Markets

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Established in 2006, the Earth Markets are farmers markets run according to guidelines that follow the Slow Food philosophy. The markets are managed collectively and serve as meeting places where local producers can present quality products directly to consumers, selling them at fair prices and guaranteeing environmentally sustainable production methods. The markets also preserve the food culture of local communities and protect biodiversity. From a technical perspective, the project is overseen by the Slow Food Foundation for Biodiversity, which develops protocols and tools for organization and communication, as well as supporting the creation of new Earth Markets at an international level. The preliminary steps to creating a market mostly involve the drafting of protocols, which must be adapted to each local context and culture without losing the founding principles. When a market is put forward as a potential Earth Market, it is visited by the Slow Food Foundation and the regional coordinator from Slow Food International. The market then presents a formal request to enter the international Earth Market network. The request is accompanied by the Slow Food Foundations evaluation. Formal approval means the market joins the network and can use the Earth Market brand. To date, in addition to 17 Italian markets there are eight Earth Markets in seven other countries (Austria, Bulgaria, Israel, Lebanon, Romania, Turkey and United States).

> Find out more

Slow Food Foundation tel. +39 0172 419701 foundation@slowfood.com www.earthmarkets.net

Alberto Peroli

EARTH MARKETS CURRENTLY ACTIVE in Italy

Alba, Piedmont Anguillara Sabazia, Lazio Aquileia, Friuli Venezia Giulia Bologna, Emilia-Romagna Cairo Montenotte, Liguria Calamandrana, Piedmont Ciampino, Lazio Colorno, Emilia-Romagna Milan, Lombardy Montevarchi, Tuscany Padernello, Lombardy Procchio (Elba Island), Tuscany San Giuliano Terme, Tuscany San Miniato, Tuscany Sarzana, Liguria Turin (Eataly), Piedmont Umbertide, Umbria

in the rest of the world

Beirut (Lebanon) Tripoli (Lebanon) Bucharest (Romania) Greenville (USA) Parndorf (Austria) Tel Aviv (Israel) Foa (Turkey) Tcherni Vit (Bulgaria)

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* List current as May, 2012.

Earth Markets in 2011 Austria

The first Parndorf farmers market was held on August 28, 2010, and it joined the Earth Market network in December the same year. The village of Parndorf, 50 kilometers from Vienna, has just over 3,000 inhabitants and is located in Burgenland. This flat region, the easternmost in Austria, borders Hungary, Slovenia and Slovakia and is known for its wine. The market is held on the first Saturday of every month in the granary of a farmhouse in the middle of the countryside. The 15 small-scale producers who take part sell fruits and vegetables, eggs, meat, cheese, honey, jams, baked goods, confectionery, wines and spirits, all made within a 40-kilometer radius. A street-food stand is always present, as is a tasting booth for local wines. Israel The Tel Aviv farmers market has been part of the Earth Market network since 2009. The first example of a producers market in Israel, it is held every Friday morning (also Tuesday evenings in warm seasons) and has around 30 stalls with a wide variety of products: extra-virgin olive oil, wine, goat cheese, beer, fresh fruit and vegetables, plus many traditional Middle Eastern foods like tahini (sesame paste). The market is in a recently renovated neighborhood near the port, a popular weekend destination due to its many bars and restaurants and proximity to the sea. The market hosts regular events relating to food culture and taste education, and receives around 6,000 visitors every week. Italy In 2011, Earth Markets were inaugurated in Italy in Turin, Sarzana (Liguria), San Giuliano Terme (Tuscany) and Procchio on the island of Elba (Tuscany). The San Daniele del Friuli Earth Market was closed due to organizational problems. The total number of Italian markets in the network rose from 11 to 14. Trial markets were held in many Italian towns, laying the foundations for the project to grow significantly in coming years. There was continued success for the existing markets in Bologna, Cairo Montenotte (Liguria), Milan (Lombardy), Montevarchi (Tuscany), Alba (Piedmont), Calamandrana (Piedmont), Ciampino (Lazio), Colorno (Emilia-Romagna), Umbertide (Umbria) and San Miniato (Tuscany). Lebanon The Beirut Earth Market continues to be held every Tuesday morning from 9 am to 2 pm in the central neighborhood of Hamra. The 15 small-scale producers sell fresh fruit and vegetables, mouneh (typical Lebanese preserves), manhoushe (traditional thyme-flavored flatbreads), extra-virgin olive oil and artisanally produced natural soaps. The Tripoli market, in the north of the country, has been restarted. The market is close to the port and is held every Thursday morning. The market is supported by the FINI NGO and mostly sells seasonal fruit and vegetables, as well as typical Lebanese products like preserved vegetables, olive oil, fruit juices and honey. Romania The Targul Taranului (literally farmers market) in Bucharest has been in the Earth Market network since 2009. The market is held every Saturday and Sunday from April to October around the Ark-Bursa Marfurilor, a recently restored 19th-century building housing spaces for conferences and cultural events. The market is run by the Slow

Food BucurestiValahia Gusturilor Convivium together with the NGO Grupul de Initiativa Radu Anton Roman, named after a Romanian journalist, writer and TV presenter best known for his culinary shows. The alliance that organizes the market also includes the public Romanian National Farmers Museum, the Adept Foundation (which works on development projects linked to traditional products in Transylvania) and the Dc Communication company (that owns the building). United States The Greenville Earth Market in South Carolina, is the first example of the project in the United States. It was inaugurated on May 19, 2011, and officially joined the international Earth Market network in September. The market is held on the third Thursday of every month on North Main Street, on the lawn opposite the McDunn Gallery. All the producers come from South Carolina or within a maximum radius of 150 miles. The market is organized by the Slow Food Upstate Convivium, which oversaw the strict selection of producers. Particular attention was paid to livestock diets, given the common use of GMO crops. This led to the exclusion of many candidate producers, but also inspired some farmers to change their production methods. In 2011, the Slow Food Foundation started projects that will lead to the creation of new Earth Markets in Bulgaria, Puerto Rico and Spain. 57

Other projects and The San Juan Mercado Agricola Natural in Puerto Rico, an Earth Market candidate, was visited from July 14 to communication 19, 2011. The regulations for the market are in the process of being drawn up and the market will then request
official approval to join the Earth Market network. Additionally, the Foundation has been in contact with a number of Slow Food convivia interested in starting Earth Markets in India, South Africa, Egypt, Palestine, France, the United Kingdom, Poland, Germany, Canada and Brazil. Bulgaria The first Bulgarian Earth Market is due to be launched in Tcherni Vit, in the Balkan mountains, once the wooden structure that will house it is finished. The building is designed to be a center for the community as well as a market. Taste education activities for children and adults will be held here, and a store will be open every day selling the same products as the weekend market. At the weekend 15 producers from the Teteven area, selected by the local Slow Food convivium, will be selling their products directly to consumers. This is an important opportunity for a place where the identity of traditional products urgently needs to be highlighted, promoted and protected. Many of these products were neglected during the socialist era, and despised in the years immediately afterwards. The market was inaugurated on Terra Madre Day, December 10, 2011. The work of communicating the Earth Market network continued in 2011. The Earth Market website (www.earthmarkets.net) was expanded with sections on new markets. The site is regularly updated with news of events in Italy and abroad.

The short chain A short supply and distribution chain gives producers and consumers an active role in the food system, strengthens local production and reduces the number of intermediaries and the distance travelled by the food (food miles). Removing some intermediate steps between producers and consumers, like wholesalers and distributors, makes it possible to rediscover the local area and create a new relationship between the agricultural and urban worlds. The short chain allows products to be sold at a fair price: Producers get proper compensation for their work, and consumers know exactly what theyre paying for. Producers markets are one way of shortening the chain, but there are others: food-buying groups, communitysupported agriculture and other direct sales initiatives.

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Other Projects
Biodiversity House The Biodiversity House, located in the Alberese Regional Farms Lorense Granary in the province of Grosseto,
is the new Tuscan headquarters of the Slow Food Foundation for Biodiversity. It has been made possible by the support of the Tuscany Regional Authority and the combined efforts of the Slow Food Foundation for Biodiversity, Slow Food Tuscany, the Slow Food convivia around Grosseto and the Alberese Regional Farm. Inaugurated on July 3, 2011, it was open to the public every day from 5 pm to 9 pm during July and August, and from Friday to Sunday in September and October. The average number of visitors was 20 to 25 per day. Once a week, events were organized with local producers. The Biodiversity House presents Slow Foods biodiversity-protection projects, like the Presidia, Earth Markets and community gardens, and gives the public a chance to get to know more about Slow Food, the Foundation and the Terra Madre network. Visitors can buy the latest Slow Food Editore publications and join the association. Activities, events, tastings, book presentations and exhibitions are also held here, and from July to October the space hosted Paolo Gramignis GMO Free exhibition of 11 photographic diptychs. Particular attention was paid to the materials used to create the Biodiversity House. The furniture was handmade by a Tuscan carpenter using local wood. The benches were upholstered with cotton grown, woven and dyed using natural dyes made from leaves and flowers by a community from Segou in Mali. The vegetables on display were provided by Italian and international Presidia producers, while the baskets were made by Tanzanian artisans from banana leaves. Photographs, text (in English and Italian) and films guide visitors through the three rooms. The journey winds its way through a cinema room, where the films produced by Slow Food and Terra Madre are shown on rotation; an internet room with two computer stations; 18 panels of photos and captions explaining the projects run by the

Biodiversity House, Alberese Slow Food Archive

Dates from the Al Jufrah oasis, Libya Marta Mancini

Slow Food Foundation and Slow Food Tuscany to protect food biodiversity and support small-scale producers; a caf stand where visitors can try Presidia coffees produced by small communities in the mountains of Ethiopia and Guatemala and make a donation to the Thousand Gardens in Africa project; a bookstore where they can browse all of Slow Foods communication materials; and two spaces where biodiversity is explained through 59 the Slow Food Presidia vegetables and the range of different soils found in the province of Grosseto. A space has also been set up to host local producers each week to present their activities and display their products.
> Find out more: www.slowfoodfoundation.org

Dates from the The Al Jufrah oases are located in north-central Libya. Over many centuries, these oases were the crossroads Al Jufrah Desert where the trans-Saharan caravan routes connecting the south to the Mediterranean coast met the trade routes
linking east to west, along the 29th parallel. There are still dozens of local varieties of dates cultivated in this region today; each variety has its specific characteristics, capable of astounding even the most curious and sophisticated palates. A project to improve and promote the date palms in the Al Jufrah oases has been funded by the Directorate General for Development Cooperation of the Italian Foreign Ministry and is coordinated by the Istituto Agronomico per lOltremare in Florence, in collaboration with the Libyan Ministry of Agriculture and the Slow Food Foundation. The aim of the project is to support local economic development through actions benefiting quality date producers and protecting the agro-biodiversity of the region.
> Find out more: www.libyandates.com

Honeys of Ethiopia In 2009, the Slow Food Foundation for Biodiversity, together with partner organizations Modena per gli Altri,
Terra del Terzo Mondo and CONAPI, created the first network of quality honey producers in Ethiopia. The network allows beekeepers and their communities to share experiences, training opportunities and marketing tools. To date, it is made up of producers from the Tigray White Honey Presidium, the Wenchi Volcano Honey Presidium and the food communities of Gassa Chare (Dawro Konta), Wolisso, Shalala, Orde and Getche. Each honey displays characteristics as diverse as the territories from which they originate, representing their varied environments, climates and unique floral essences. The project aims to promote a sector which is a symbol of the richness of local biodiversity by creating a kind of map of the best artisanal honeys from Ethiopia. In addition to supplying technical assistance to producers, the network will provide communication tools and help the communities to diversify their sources of income by strengthening the links between beekeeping, honey by-products and local economies.
> Find out more: www.slowfoodfoundation.org

Mapping traditional The activities of the second and final phase of the project Promoting origin-linked quality products in four counproducts tries: Guinea-Bissau, Sierra Leone, Mali and Senegal funded by the FAO and the Italian Development Cooperation, took place in 2011: the mapping of traditional products in Guinea-Bissau, Sierra Leone, Mali and Senegal; the launch of four new Presidia, for kola nuts from the Kenema region of Sierra Leone, wild palm oil from Guinea-Bissau, katta pasta from Timbuktu and Gao in Mali and salted millet couscous from Fadiouth Island in Senegal; the production of four booklets describing traditional products from each of the four countries; and the organization of various events promoting local food in the four countries, with the involvement of Slow Food convivia, cooks and schools.

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Communication
By communicating its activities and projects, the Slow Food Foundation gives a voice to small-scale food producers from around the world and publicizes extraordinary knowledge that risks disappearing, with the aim of spreading a new model of food production. The Slow Food Foundation uses various communication tools (printed or online publications, documentaries, photo reportages) to describe its activities and strategies and to document the characteristics of individual projects and the results obtained. The main channel of communication is the website: www.fondazioneslowfood.it or www.slowfoodfoundation.org. Available in Italian and English, it is regularly updated and includes profiles of all the Presidia, the Ark products and the Thousand Gardens in Africa; news on individual projects and information about the Slow Food Foundation (statute, board of directors, list of donors, social report, etc.). The Slow Food Foundation website is also accessible from the Slow Food home page (www.slowfood.it or www.slowfood.com). The official brochure describes the Slow Food Foundations main projects, giving significant examples from each of them, and includes a list of all the sponsors. The brochure is published in five languagesItalian, English, French, Spanish and Germanand is distributed regularly through the convivia and national offices, as well as at events where it can reach a wider public. More specific publications and communication tools also exist for individual projects, produced in various languages and distributed to Presidium producers, food communities or the general public. The Slow Food Presidia book brings together short descriptions of all the Italian and international Presidia. Produced in Italian and English, it is regularly updated and distributed for free to convivia and to the public at the main Slow Food events. A leaflet is produced for each Presidium in Italian, English and the language of its country. They are distributed at the main Slow Food events.

Tehuacn Amaranth Presidium, Mexico Slow Food Archive

The Slow Food Foundation website Slow Food Archive

61 Material produced Slow Food Foundation for Biodiversity Social Report 2010, in Italian and English, in a printed version and an in 2011 electronic version downloadable from the site www.slowfoodfoundation.org. Presented during the Slow Food
Council in Morocco (Rabat, June 10-12, 2011), then sent to Slow Food Foundation supporters. Overhaul of the graphic design of the Slow Food Foundation website (available in Italian and English). The site was regularly updated with updates on the projects (Presidia, Ark of Taste, Earth Markets, A Thousand Gardens in Africa, Biodiversity House, etc.) and news about events and initiatives organized by the Slow Food Foundation. Position paper outlining Slow Foods policy on biodiversity (Preserving Biodiversity, Preserving the Planet) and an evaluation of the environmental, social and economic results of 10 Presidia. As part of the Slow Europe campaign, a website in five languages to communicate how Slow Food and the Foundation are increasingly working with the European Commission on EU policies (primarily the revision of the Common Agricultural Policy), to give a voice to small-scale producers, give sustainable and environmentally friendly agriculture a future and to ensure that young people become the protagonists of this process. Handbook for launching and managing Presidia updated and translated into English, French, Spanish, Portuguese and German. All of the technical tools for the Presidia (guidelines, questionnaires, protocol templates, etc.) were also updated and translated. New 2012 catalogue of Italian Presidia (Italian only), that contains the addresses of 111 Presidia producers who also offer hospitality. The guide is available for sale on the website www.slowfood.it. Design for the Resistenza Casearia (Slow Revolution) campaign (brochures, certificates, advertisements), the Alliance Between Italian Chefs and Presidia (brochures, certificates, advertisements) and the Italian Presidia (postcards, leaflets, folders, roll-up banners, labels, logos). Panels, roll-up banners, photo-murals and posters to support the Presidia display spaces at events (Slow Fish, Cheese, Euro Gusto, Ustikolina and Slow Fisch Brema). Photo reports on the Mananara Vanilla Presidium (Madagascar); on the three new Presidia in Mali, Senegal and Sierra Leone, as part of the FAO project; on five Presidia (Mau Forest Dried Nettle, Pokot Ash Yogurt, Molo Mushunu Chicken, Nzoia River Reed Salt, Lare Pumpkin) and the food gardens in Kenya; and on the Ixcn Cardamom Presidium in Guatemala. The photographers were Paola Viesi, Olivier Migliore and Luca Rinaldini. Production of the documentary Jeans & Mart (directed by Claudia Palazzi and Clio Sozzani) in English with Italian subtitles. The film follows the journey of a young Ethiopian from his herding community to Terra Madre. A thousand copies were made of the DVD, which is available from the Slow Food online store.

Educational documentary on tasting argan oil, in French. Labels for international Presidia including Croatian garlic, Senegalese fruit juices and Moroccan salt and cumin. Complete revision of the online descriptions of the Ark of Taste products. Regular updating of the Earth Market website, plus posters for the inauguration of new markets and postcards for the project (in Italian and English). 5 per Mille campaign for Italian taxpayers, focusing this year on the Thousand Gardens in Africa (cards, posters, letters, advertisements). Updating of the photostories published on the website (www.slowfood.com/donate) in Italian and English. Two new photostories were produced, for Saxon Village Preserves (Romania) and Matured Planalto de Bolona Goat Cheese (Cape Verde).

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Manual of good hygiene practices, For Healthy and Clean Food, in collaboration with the Turin Chamber of Commerce Chemical Laboratory. Presented at Cheese 2011, it is available in Italian, English, French and Portuguese. Brochure on the Ethiopian honeys network in Italian, English and Amharic. Labels for honey jars were designed as well as a t-shirt and poster for the marathon organized in November in Ethiopia to promote the project. Two booklets on local products and traditional recipes in four African countries (Mali and Sierra Leone), in the countries official languages (French and English), distributed during local events to cooks, schools and communities. In 2012 two other booklets will be printed about Senegal and Guinea-Bissau. Communication material for the Thousand Gardens in Africa project: a photostory (in Italian, English, French, Spanish, Portuguese, German, Japanese and Korean); a postcard; a four-fold brochure; a bi-fold brochure (in Italian, English, French and Spanish); posters; a roll-up banner (in Italian and French); and a cardboard money collection box for donations (produced for the Slow Food Italy national celebration). Two communication tools were developed for the local communities: a handbook outlining the projects philosophy and general objectives and providing a series of practical suggestions for garden management (in Italian, English, French, Portuguese, Afrikaans, Swahili, Xhosa, Zulu and Luganda) and the Facebook group 1000 Gardens in Africa, a platform for the projects local coordinators to exchange information, photographs and documents, and open to anyone interested in following the projects progress in Africa. Descriptions of all the gardens created to date, the project newsletter and the list of supporters are available online. The Thousand Gardens in Africa project was also one of the themes of the eighth Cheese, held in Bra in September, and thanks to many initiatives and donations, enough funds were collected to start 33 food gardens. The Siamo tutti africani (We are all Africans) t-shirt, paper place mats and paper food bags were produced for the campaign, which involved many businesses in the town of Bra.

All paper communication materials were printed on Cyclus Print and Cyclus Offset recycled paper and ecological Symbol Freelife recycled paper.

A Thousand Gardens in Africa at Cheese, Bra, Italy EventoLive

Mananara Vanilla Presidium, Madagascar Paola Viesi

4Cities4Dev The type of development promoted by the Slow Food network is quite unusual: Projects are managed by local
a project uniting Africa and Europe leaders, set up together with communities and based on the involvement of producers, cooks, teachers, students and consumers. To explain the Slow Food approach in a concrete way, seven projects have been chosen that represent crucial issues for Africas future: fishing (Imraguen Womens Mullet Botargo Presidium, Mauritania), herding (Pokot Ash Yogurt Presidium, Kenya), forest conservation (Harenna Forest Wild Coffee Presidium, Ethiopia, and Mananara Vanilla Presidium, Madagascar), educating new generations about local food (community food gardens in Cte dIvoire), the protection of traditional seasonings (Dogon Som Presidium, Mali) and the importance of traditional grains (Fadiouth Island Salted Millet Couscous Presidium, Senegal). This project has developed out of Slow Food Internationals collaboration with four citiesthe project leader Turin, Bilbao, Riga and Tours. Between 2011 and 2012, representatives from the African communities will share their experiences at four major events organized by the cities (Euro Gusto in Tours, November 2011; Algusto in Bilbao, December 2011; Riga, August 2012; Salone del Gusto and Terra Madre in Turin, October 2012). The project is called 4Cities4Dev and is co-funded by the European Union.
> Find out more: www.4cities4dev.eu

Communication is an important part of the project. A document that describes Slow Foods approach to international development is currently being produced by a scientific committee of lecturers and researchers from the University of Turin. A first draft was presented during the projects first workshop, organized by the City of Turin in early November. The draft will be revised, updated and expanded during the second workshop in May 2012. A traveling exhibition has been produced for the four events organized by the partner cities: Euro Gusto in Tours in November 2011, Algusto in Bilbao in December 2011, an event in Riga in August 2012 and Salone del Gusto and Terra Madre in Turin in October 2012. The exhibition illustrates some of the crucial issues of the contemporary food system using images from around the world. The 32 photographic panels serve as starting points for a reflection on topics like meat consumption, deforestation and so on. The same space will also include interactive areas with a number of activities. Octagonal cardboard installations will describe the stories of bananas and coffee and a sensory game has been designed for children to heighten their senses. Children can also learn about food growing and recycling, as they put soil and compost in two trays and prepare a mini food garden in their own yogurt pot. A cardboard supermarket will help teach visitors about responsible consumption. The displays have been made from ecological and recyclable materials. Other communication material connected to the project: four photo-stories on the Pokot Ash Yogurt, Harenna Forest Wild Coffee and Imraguen Womens Mullet Botargo Presidia and the NGanon and Nangounkaha community food gardens in Italian, French and Spanish (versions in Latvian and English are being prepared, as well as photo-stories for the other three case studies in all five languages). three documentaries filmed in Kenya (yogurt Presidium), Ethiopia (coffee Presidium) and Senegal (couscous Presidium). The films are being produced by the Turinese studio Bod and Francesco Amato, a young director from Bra.

Zerradoun Salt Presidium, Morocco Oliver Migliore

64 Conferences The Slow Food Foundation organizes seminars, talks and conferences and participates regularly in round-table
discussions and meetings to present its activities and projects. Below are the main conferences of 2011. Italy The Pamir Mulberry Presidium coordinator, Rahimjonova Mohira, and Mubalieva Shoista, an expert in mulberry biodiversity and researcher at the Pamir Biological Institute, took part in an important conference on the mulberry organized by the University of Turins Arboriculture Department. Presidium products were displayed at the Regional Museum of Natural Sciences. Armenia A meeting of the Terra Madre Armenia food communities was held in Yerevan on August 6 at the state universitys Agriculture Faculty. The seminar on Traditional Armenian Products was dedicated to the Presidium for Motal, a traditional goats cheese. Ten producers were joined by Ruslan Torosyan, a local veterinarian and coordinator of the Motal Presidium; Emma Della Torre, a Turin-based veterinarian and Slow Food Foundation consultant and Victoria Smelkova of Slow Food. Bulgaria On November 10, Slow Food Bulgaria organized a conference in Sofia entitled The New Common Agricultural Policy and Direct Sales: Challenges and Opportunities in collaboration with Slow Food International, the Inter Expo Center and the European Institute. The event focused on the future of small-scale food production in Bulgaria and its potential role in sustainable rural development. Piero Sardo, president of the Slow Food Foundation, described Slow Foods experience in protecting small-scale quality food production and promoting local food traditions. Brazil From November 23 to 25, the Terra Madre network in Brazil took part in the I Simpsio de Queijos Artesanais do Brasil organized by the Fortaleza EMBRAPA (the state institute for agricultural research) and the Rio Grande do Sul EMATER (the state institute for technical assistance in the agricultural sector), held in Fortaleza. The Slow Food Foundation prepared and sent a video message from Piero Sardo on raw-milk cheeses. Chile On March 22 in Santiago del Chile, Slow Food Foundation president Piero Sardo and Paula Alonso of Slow Food participated in the seminar For a Sustainable Chile, organized by Comer Mejor, a group of students from the Economics Faculty of the University of Chile. Costa Rica On October 25 Andrea Amato of Slow Food took part in the first farmers market organized by the San Jos de Costa Rica Convivium in the center of the municipality of Mora (San Jos), and presented Slow Foods activities.

Guinea Conakry A seminar on geographic indications was organized by the FAO and OAPI (the African Intellectual Property Organization) from December 8 to 10. Participants included the president of the Slow Food Foundation, Piero Sardo; Cristiana Peano, a lecturer on fruit growing at the University of Turin and a Slow Food Foundation technical expert; Madieng Seck, a journalist and Slow Food coordinator in Senegal; Saoudata Aboubacrine, coordinator of the Katta Pasta Presidium in Timbuktu, Mali; and Abodon Manga, a Terra Madre network cook from Guinea-Bissau. They described the results of the project carried out by the Slow Food Foundation for Biodiversity and funded by the FAO in Mali, Senegal, Sierra Leone and Guinea-Bissau. Italy On February 24 in Milan, Piero Sardo, the president of the Slow Food Foundation, took part in the Biodiversity in Agroecosystems seminar organized by the CNR. The issues discussed included the impact of climate change on agriculture and responses to the desertification process in the Mediterranean area. Italy Mexico 65 On March 2, Andrea Amato of Slow Food took part via video link in the 5th Foro de la Cocina Mexicana organized by the Universidad Claustro Sor Juana. He told the participating students about the birth, evolution, present and future of Slow Food and Terra Madre, and talked specifically about the Presidia and convivia activities in Mexico. He presented a number of projects that will strengthen Slow Foods presence in the country. Italy On March 22 Serena Milano, the Slow Food Foundations general secretary, took part in the presentation of the Worldwatch Institute publication, State of the World 2011: Innovations that Nourish the Planet, organized by WWF Italy in Rome at the LUISS University, and talked about the Foundations work in Africa. State of the World 2011, translated into 27 languages and distributed around the world, included a long article about some of the African Presidia and the Thousand Gardens project. Italy On March 26, Andrea Amato of Slow Food participated as a speaker in the Taste Workshop Slow Food Presidia Cacao organized by the Slow Food City of Turin Convivium as part of the 2011 edition of the Cioccola-To event. During the workshop, which was also led by Guido Castagna and Erik Vassallo of Slow Food Turin, Andrea Amato described the work carried out by the Chontalpa Cacao Presidium in Mexico. Guido Castagna led a tasting of a chocolate bar produced in his workshop using the Presidium cacao. Italy On April 17 in Parma, as part of the Po(r)co ma Buono event, Piero Sardo, the president of the Slow Food Foundation, moderated a debate on the rights of consumers to information about products (origin, farming type, processing method, etc.) and on responsible consumption. Italy On May 24, at the University of Gastronomic Sciences in Pollenzo, Nedwa Mochtar Nech, the coordinator of the Imraguen Womens Mullet Botargo Presidium in Mauritania, held a lesson on the state of smallscale fishing in Mauritania and the problems linked to overfishing. Italy Madagascar Day was celebrated in Turin on June 25. Stands were set up for African communities, and conferences and debates on the country were organized. Luca Miserere of Slow Food Piedmont took part in the conference Globalization: From Madagascar to Africa, describing the Slow Food Foundations activities, specifically the Presidia in Madagascar, Terra Madre and the Thousand Gardens in Africa. Italy On June 27, at the Tuscany Regional Authority headquarters in Florence, Gianni Salvadori, the regional agriculture councilor; Raffaella Grana, president of Slow Food Tuscany; and Piero Sardo, president of the Slow Food Foundation, presented the Biodiversity House project to the press.

Italy On October 30 in San Giorgio Canavese, outside Turin, a conference was organized entitled Quality Is a Story, Tell it on the Label. Issues covered included quality as a narrative and proper labeling. Speaking at the conference were Piero Sardo, president of the Slow Food Foundation; Andrea Pezzana, nutritionist at the San Giovanni Bosco hospital in Turin; Paola Rebufatti, consultant with the Turin Chamber of Commerce Chemical Laboratory; Elena Di Bella, director of the Paniere project to develop and promote typical foods from the province of Turin; and Sara Richeda, a nutritionist with the Ivrea health board. Morocco From February 26 to March 2, Slow Foods president Carlo Petrini, together with Paola Nano and Michela Lenta of Slow Food, met the Moroccan food communities and the Argan Oil, Alnif Cumin and Taliouine Saffron Presidia. To mark the occasion, a conference was organized at the Scientific Institute of the Mohammad V University of Rabat entitled Slow Food, politique alimentaire en mediterrane. Carlo Petrini also met with the Moroccan Ministers for Economics and the Environment.

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Morocco On November 3, in the town of Chefchaouen, a round-table discussion was held to mark the inauguration of the Souk Beldi, a market of small-scale local producers. Michela Lenta and Marta Messa of Slow Food presented the Earth Markets project (Souk Beldi will join the network in 2012) and the Thousand Gardens in Africa project, together with Ali Boulanouar of Slow Food Morocco. Switzerland On May 28 and 29, in Mendrisio (Ticino canton), as part of Terra Madre Switzerland, Presidia producers and cooks from the Terra Madre network met to discuss alternative distribution systems and zero food miles. Ukraine On October 7, in Simferopol, Slow Food Crimea organized the conference Sustainable Development of Rural Areas. Presidia and Ark of Taste products were presented as positive examples of sustainable agriculture. More than 20 Ukrainian food communities took part, as well as representatives from the Slow Food Crimea, Kiev and Odessa convivia and Victoria Smelkova of Slow Food, who described Slow Foods experiences with biodiversityprotection projects.

Conferences at Slow Fish The Slow Food Foundation took part in a series of conferences and presentations at Slow Fish.
Genoa May 27-30, 2011 Eels: Whats the Story? May 27 News about eels is often conflicting, with stories of dramatic falls in populations, the spread of lethal parasites or the generally good health of eel stocks. Eels cannot reproduce in captivity, so the catching of young eels is only allowed if they are then raised until adult age. Despite this, there is a thriving illegal market in baby eels. Consumers need clarity, which can come from fishermen, researchers and eel farmers. Moderated by Piero Sardo, president of the Slow Food Foundation. An Oyster for All Seasons May 28 Natural oysters, like all wild seafood, have their own seasons. But triploid oysters, a hybrid type created through genetic manipulation, grow much faster and are available all year round. Are they as good? And, most importantly, are triploids creating vulnerability in wild oyster stocks? Have they made the farming of natural oysters more difficult? Moderated by Piero Sardo, president of the Slow Food Foundation. The conference served as an opportunity to present the new Slow Food Presidium for Natural Breton Oysters (France) to the press and the public. Fishing in Africa: Social and Health Issues May 28 Small-scale fishing off the coasts or in the lakes of Africa has been devastated by the spread of industrial fishing boats from rich countries. With the blessing of local governments, these factory-boats are plundering the marine resources desperately needed by the local economy. Additionally, there is a lack of training about many food-safety issues, like how best to store and process the catch. Fishing communities also need to learn how to diversify their activities, thus lowering pressure on fish stocks and earning them a better and more stable income. Slow Food Presidia can offer some examples.

Moderated by Silvio Greco, chair of the Slow Fish Scientific Committee, and with the participation of Nedwa Mochtar Nech, coordinator of the Imraguen Womens Mullet Botargo Presidium (Mauritania). The Biodiversity House: Tuscan Headquarters for the Slow Food Foundation May 28 Presentation to the public and the press of the Biodiversity House, the Tuscan headquarters for Slow Food Foundation projects. With the participation of Leonardo Marras, president of the Provincial Authority of Grosseto; Valter Nunziatini, commissioner of the Alberese regional farm; Claudio Del Re, director of the agricultural and forestry planning sector of the Tuscan Regional Authority; Raffaella Grana, president of Slow Food Tuscany; and Piero Sardo, president of the Slow Food Foundation.

The Slow Food Foundation organized the program of conferences and meetings in the San Rocco church, Via Cavour, Bra.

Conferences at Cheese Welcome to the South September 16

Bra September 16-19, 2011 The Slow Food Foundation for Biodiversity presented two new Presidia from southern Italy: Cimin Caciocavallo (Calabria) and Campanian Apennine Noble Milk (Campania). Also visiting from Campania were 67 representatives from the project Le mozzarelle della legalit (The mozzarellas of legality), an initiative supported by the Fondazione per il Sud and run by Libera which puts land, farmhouses and buffalo farms confiscated from the Camorra back to use. The new 2012 guide to Italian Presidia was also presented. From the Balkans to the Auverge via the Swiss Alps September 16 The Slow Food Foundation presented four new Presidia: Mavrovo Reka Mountain Pasture Cheeses (Macedonia), Auvergne Salers Breed Cheeses (France) and Mountain Pasture Sbrinz and Bregaglia Valley Mascarplin or Mascarpel (Switzerland), followed by a tasting. The Cheese Revolution September 17 Traditional and artisanal cheese production is increasingly marginalized and industry is triumphing everywhere, even in France, where it had seemed there was greater concern for fermiers (farmhouse) cheeses. Employment opportunities in the mountains and other marginal areas are dwindling, and those who do want to work in this sector dont know who to turn to for information and education. With the Slow Cheese campaign, Slow Food wants to keep alive the hope for an alternative agriculture, not the globalized, industrialized model that has taken over our countryside. The campaign shouts out that quality cheeses are made using raw milk without pasteurizing or adding enzymes, from animals raised well, without the use of GMOs. It promotes those cheesemakers who are protecting pastures and local heritage breeds with care and passion. Say it on the Label: Quality is a Narrative September 17 Food product labels are often inadequate, and sometimes even reticent or deceptive. This is despite years of discussion on traceability, production origin and the importance of place. We trust more and more in an ill-defined quality, but what it is and how it is obtained are never specified. It is necessary to start recounting quality, especially on food labels and especially by those who believe in the Slow Food philosophy. African Herders September 17 African herders and pastoralists are experiencing difficult times, with droughts, land grabbing by foreign powers, intensive agriculture and water pollution making their way of life increasingly impossible. Camel and zebu herders and producers of yogurt, curdled milk and cheese from Mauritania, Burkina Faso, Ethiopia and Kenya talked about their experiences. Presented during the same event: the manual of good hygiene practices, For Healthy and Clean Food, produced in collaboration with the Turin Chamber of Commerce Chemical Laboratory. the film Jeans & Mart by Clio Sozzani and Claudia Palazzi, the story of a young Ethiopian herder and his journey from his village to Terra Madre.

Lets Defend Raw Milk! September 18 Preserving raw-milk cheese production means protecting the diversity of pastures, breeds and knowledge. Slow Food has been defending raw milk for over a decade, but for the first time it has decided to bring together information and experiences in a special section on its website, describing herders, dairies, cheeses and animals and providing invaluable practical indications for consumers and producers.

The Slow Food Foundation also screened films and short films from 6 to 10 pm from Friday to Monday.

Activities with The president of the Slow Food Foundation, Piero Sardo, finished the course Quality Systems in the Food Chain the University of for the graduate degree students. Tastings of cheeses, wines, cured meats and oils were organized during the Gastronomic Sciences 10 lessons, which started in November.
During 2011, Serena Milano held a course of 10 lessons on agriculture in Africa.

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Collaborations are ongoing with a number of students: Roba Bulga (Ethiopia, intern), John Ngugi (Kenya, thesis on food gardens), Andrew Gitau (Kenya, thesis on food gardens) and Geofrey Gathoni (Kenya, thesis on food gardens). Andrea Amato of Slow Food took a group of 18 second-year students from the undergraduate degree on a study trip to Mexico from February 6 to 16. Activities included visits to the Tehuacn Amaranth and Chinantla Vanilla Presidia. They also took part in the following educational meetings: introductory lesson on the history of Mexican gastronomy with Gloria Lopez Morales (Conservatorio de la Cultura Gastronomica Mexicana) and Alicia Gironella de Angeli (Slow Food Mxico Convivium, Restaurante El Tajn); lesson on bio-security and food security with Professor Hilda Cota (Mexican Ark of Taste) at the Universidad Claustro de Sor Juana; and a lesson on Mexicos coffee production and commercialization system with Clemente Santiago Paz (Sustainable Harvest). Mariana Guimaraes of Slow Food took a group of three students in the third year of the Gastronomic Sciences degree course on a thematic study trip to the Mesa Tendencias event, where they also explored cultural diversity in So Paulo. Among other activities, the group took part in meetings and lessons on the history of Brazilian gastronomy held by Professor Ricardo Maranho (coordinator of the research center for Brazilian gastronomy); on the organization of the Mesa Tendencias event with SENAC and the magazine Prazeres da Mesa; on the importance of manioc to Brazilian gastronomy held by the founders of the Istituto Maniva; and on the Italian influences in the gastronomy of So Paulo with Rosana Labbate (Italian Cultural Alliance). The group also visited the Juara Palm Heart Presidium and the Terra Madre community of Mata Atlantica native fruit producers. Michela Lenta of Slow Food collaborated with the University of Gastronomic Sciences on the organization of a study trip to Morocco divided into three sections: a visit to the north (Zerradoun Salt Presidium and the community of Asjen couscous producers), a visit to the south (Taliouine Saffron and Argan Oil Presidia and the food community of Mhamid El Ghizlane date growers and processors) and a trip to the southeast, organized by the national coordinator of the Thousand Gardens in Africa, Professor Lhoussaine El Rhaffari, including, in collaboration with the University of Errachidia, visits to food communities including Errachidia date and couscous producers.

Financial Report 2011

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Rimbs Black Pepper Presidium, Malaysia Alberto Peroli

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2011 Numbers
The Slow Food Foundation was created to coordinate and fund Slow Foods projects to protect food biodiversity: the Presidia (supporting small-scale producers), A Thousand Gardens in Africa (to promote local consumption and spread awareness of biodiversity), Earth Markets (to connect producers with consumers) and the Ark of Taste (to catalogue products at risk of extinction). To this end, the Foundations work involves providing training, technical assistance and communication resources to thousands of producers thanks to a vast international network of contacts built up over 22 years by Slow Food, the Foundation itself and, since 2004, Terra Madre. The network includes agricultural experts, veterinarians, anthropologists, cooks, artisans, academics, universities, research institutes and NGOs. These individuals and organizations collaborate with the Slow Food Foundation on an on-going basis, helping producers to improve their production methods, form organized producers groups and new market opportunities. The Slow Food Foundations international projects generate awareness, grow the network, increase the wellbeing of producers and local communities and strengthen relationships for environmental, social and cultural outcomes that are not adequately explained by economic reporting. This is the value added of the Slow Food Foundation. Below we show both the nancial statement according to economic indicators (reclassified statement of assets and liabilities and reclassified income statements) as well as prospects for the development and distribution of value added.

Definition and In developing and carrying out its objectives, the Foundation distributes the created value added to different identification of stakeholders. In order to better illustrate the social impact and flow-on effects, the Foundation has mapped and stakeholders classied its stakeholders, showing the way they interact in the chart opposite.
Three stakeholder categories where the Foundation invested the generated value added have been identied. In 2011 the sum represented 86 percent of total revenue. The categories are: producers participating in Foundation projects (the Ark of Taste, Presidia, Earth Markets and other projects); local communities involved in and taught about biodiversity protection through communication activities; and Slow Food Foundation staff. Descriptions of activities undertaken are provided in this Social Report. The income analysis classies the type of revenue according to funding category: public and private sponsors (identified as Supporters in communication material), projects involving public bids, initiatives organized by the Slow Food movement and international events coordinated by Slow Food Promozione and Slow Food International. The proposed reclassication starts with total revenue, which takes into account the institutional income received in the current nancial year, the use of institutional revenue obtained in previous nancial years and nancial revenue, with overhead costs deducted, i.e. costs inherent to general operation that cannot be allocated to specific projects. These include, for example, property costs, information services, banking and insurance and administrative costs.

Som Dogon Presidium, Mali Paola Viesi

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STAFF
Internal staff Office collaborators Local collaborators

SUPPLIERS
Goods and services for Presidia Goods and services for the structure Goods and services for other projects

COLLECTIVITY
Local communities Producers Consumers

ENVIRONMENT
Different environmental and natural contexts on which the entire activity of the Foundation impacts

Slow Food foundation for Biodiversity stakeholders

HONORARY AND FOUNDING MEMBERS

Slow Food Veneto Regional Authority Tuscany Regional Authority

SUPPORTERS
Slow Food Convivia Individuals (donations, 5 per 1000) Legal entities

INSTITUTIONS
Regional Authorities (Veneto and Piemonte) FAO MAE

PATRONS AND BENEFACTORS

Muncipalities Provincial authorities Public and private companies

RECLASSIFIED STATEMENT OF ASSETS AND LIABILITIES

ASSETS Cash and liquid assets Credits Credits from supporters Credits from founders Miscellaneous credits Material, immaterial and financial activities Fiscal activities Other assets TOTAL ASSETS LIABILITIES 461,050 59,798 3,956 20,548 11,418 0 850,310 2011 75,516 70 185,846 51,812 0 29,245 50,000 50,000 399,415 8,406 850,310 50,000 380,018 60 976,414 226,043 36 133,494 45,271 85,303 34,517 21,672 2011 293,540 512,151 95,429 11,668 14,113 10,556 4,703 976,414 2010 2010 327,795

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Debits Debits towards suppliers Debits towards financial institutions Miscellaneous debits Severance pay Monetary provisions for risks and fees Fiscal and contributory liabilities Other liabilities Net worth Social fund Reserves Budget surplus TOTAL LIABILITIES

RECLASSIFIED INCOME STATEMENT

INCOME STATEMENT ITEMS Revenue from activities Internal activity Operational activity value External operating costs Financial value added Staff costs Gross operating margin (EBITDA) Depreciation and reserve funds Operating result (EBIT) Income from ancillary activities Income from financial activities Normalized EBIT Income from extraordinary activities Stated EBIT Financial charges Gross profit Tax expenses Net result 8,406 -4,092 0 22,752 -789 21,963 -3,611 18,352 2011 1,253,321 0 1,253,321 956,987 296,334 253,437 42,897 16,053 2010 1,187,478 0 1,187,478 863,335 324,143 308,607 15,536 3,596 11,940 -3,720 0 8,220 2,736 10,956 415 11,371 11,311 60

ANALYTICAL STATEMENT OF VALUE ADDED DETERMINATION 2011 INCOME

Income from supporters Income from the Slow Food association Income from projects Income from events 5 x mille Other income Total income 31,056 1,255,895

2010 %
33% 12% 46% 0% 7% 2% 100%

Total
412,490 150,000 578,381 0

Total
518,832 108,358 417,855 7,198 63,893 79,318 1,195,454

%
43% 9% 35% 1% 5% 7% 100%

2011 MANAGEMENT COSTS

Board meetings Administrative services and costs Bank services Information services Property services General operational services Total costs

2010 %
10% 13% 4% 11% 29% 33% 100%

Total
18,183 22,696 7,656 18,614 51,070 58,840 177,059

Total
27,204 10,417 2,230 26,324 41,751 38,768 146,694

%
19% 7% 2% 18% 28% 26% 100%

VALUE ADDED

1,078,836

1,048,760

STATEMENT OF VALUE ADDED DISTRIBUTION

VALUE ADDED REMUNERATED STAKEHOLDERS 1) Ark of Taste 2) Presidia 2,1 Communication tools 2,2 Promotional activities and participation in events 2,3 Training, exchanges and technical assistance 2,4 Local collaborators 2,5 Presidia research and development missions 2,6 Direct contributions to support Presidia 3) Earth Markets 4) A Thousand Gardens in Africa 5) Other development projects 6) Institutional communication and advocacy 7) Fundraising activities 8) Student loans 9) Staff remuneration TOTAL REMUNERATION NET MARGIN 2011 Total 1,078,836 961 26,393 31,563 65,009 44,275 32,930 103,583 15,528 286,234 85,922 35,029 0 0 343,004 1,070,430 8,406 % 100% 1% 2% 3% 0% 4% 3% 10% 2% 26% 8% 3% 0% 0% 32% 2010 Total 1,048,760 4,053 82,350 66,639 92,047 47,962 47,692 138,160 35,069 0 133,704 35,363 33,410 0 332,251 1,048,700 60 % 100% 1% 8% 6% 9% 5% 5% 13% 3% 0% 12% 3% 3% 0% 32%

Revenue distribution 2011

Other revenue 9% Projects 6%

Valued added distribution 2011

Earth Markets 3% Presidia 28% A Thousand Gardens in Africa 26%

Other development projects 8%

Communication 3% Supporters 33% Slow Food 12% Ark of Taste 1% Staff remuneration 32%

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Value added distribution for the Presidia project

Direct contributions to support Presidia 36% Communication tools 7% P romotional activities and participation at events 11%

Training, exchanges and technical assistance 20% Presidia research and development missions 11% Technical assistance and local collaborators 14%

Huehuetenango Higland Cofee Presidium, Guatemala Alberto Peroli

Direct grants In 2011 the Slow Food Foundation awarded a total of 81,883 in grants to the Presidia, Earth Markets and to producers education projects, following the presentation of activity plans and the signing of collaboration agreements with
local coordinators. The table below sets out the grants awarded from 2007 to 2011.

Project Quebrada de Humahuaca Andean Potatoes Presidium Yacn Presidium Motal Presidium Rosson Infusions and Wild Fruit Presidium Pando Brazil Nut Presidium Pozegaca Plum Slatko Presidium Cheese in a Sack Presidium Ark of Taste, meeting Pianc Valley Red Rice Presidium Sater Maw Canudo Nectar Presidium Juara Palm Heart Presidium Umbu Presidium Aratu Presidium Sater Maw Native Waran Presidium Baru Nut Presidium Serra Catarinense Araucania Nut Educational project, Sao Paolo Educational project, Rio de Janeiro Native bees network of, meeting Tcherni Vit Green Cheese Presidium Karakachan Sheep Presidium Robinson Crusoe Island Seafood Presidium Ljubitovica arac Garlic Presidium Cacao Nacional Presidium Harenna Forest Wild Coffee Presidium Ethiopian Honeys project Wenchi Volcano Honey Presidium Tigrai White Honey Presidium Georgian Wine in Jars Presidium Ixcn Cardamom Presidium

Country Argentina Argentina Armenia Belarus Bolivia Bosnia Herzegovina Bosnia Herzegovina Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil Brazil Bulgaria Bulgaria Chile Croatia Ecuador Ethiopia Ethiopia Ethiopia Ethiopia Georgia Guatemala

2011 Grant
1,900 1,000 2,500 2,000 2,500 400 7,000 3,500 7,500 2,000 2,500 5,000 400 2,000 11,800 2,400 2,500 -

2010 Grant
2,000 2,000 1,500 2,100 3,500 2,700 1,500 2,500 900 4,960 3,000 -

2009 Grant
2,000 2,600 2,000 1,500 2,000 3,500 3,000 1,500 1,500 2,150 3,900 2,100 1,500 500 2,550 2,000

2008 Grant
1,000 3,200 2,500 1,915 3,000 4,000 8,000 1,500 3,000 1,084 6,084 6,000

2007 Grant
4,000 6,000 5,000 5,000 2,500 4,000 4,000 1,200 2,148 1,000 4,113

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Project Huehuetenango Highlands Coffee Mau Forest Dried Nettle Presidium Lare Pumpkin Presidium Molo Mushunu Chicken Presidium Nzoia River Reed Salt Presidium Pokot Ash Yogurt Presidium Honey producers community Beirut Earth Market 76 Wild Fig Slatko Movrovo-Reka Mountain Cheeses Presidium Manara Vanilla Presidium Rimbs Black Pepper Presidium Zerradoun Salt Presidium Imraguen Womens Mullet Botargo Presidium Chinantla Vanilla Presidium Lifou Island Taro and Yam Presidium San Marcos Andean Fruit Presidium Pampacorral Sweet Potatoes Presidium Kaihua Presidium Traditional White Chuo Presidium Bucegi Mountains Branza de Burduf Presidium Saxon Village Preserves Presidium Saloum Island sustainable fishing project Pamir Mulberry Presidium Food education project Navajo Churro Sheep Presidium Anishinaabeg Manoomin Presidium Bostanlyk Ancient Varieties of Almonds Presidium Total direct grants to projects

Country Guatemala Kenya Kenya Kenya Kenya Kenya Kenya Lebanon Macedonia Macedonia Madagascar Malaysia Morocco Mauritania Mexico New Caledonia Peru Peru Peru Peru Romania Romania Senegal Tajikistan Tanzania USA USA Uzbekistan

2011 Grant
1,200 2,500 4,000 1,450 2,200 200 4,250 3,383 2,000 -

2010 Grant
4,550 2,600 1,700 5,600 1,850 4,100 2,900 8,500 4,000 6,000 -

2009 Grant
7,450 -

2008 Grant
-

2007 Grant
2,841 -

3,000

7,000 -

2,000 11,500 1,200 83,160

14,880 300 4,000 2,100 2,800 2,000 -

3,119 4,000 4,092 4,071 5,468 12,000 81,033

5,150 875 7,515 1,572 1,374

3,900 14,000 95,983

8,000 1,100 4,795 -

2,300 70,130

75,183

Fundraising Strategies

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The Slow Food Foundation for Biodiversity is mainly funded through the efforts of the Slow Food association and also receives funding from private businesses, public authorities, foundations and associations, as well as individuals interested in supporting Slow Foods biodiversity-protection projects. Donations of any size can be made, including via the 5 per mille Italian tax donation. Through its status as an Italian Onlus (socially useful non-profit organization) the Foundation guarantees complete transparency in its use of donations and contributions received and can offer tax deduction benefits for Italian residents. In addition to fundraising efforts in Italy, since 2009 the Slow Food Foundation and Slow Food International have been working to raise funds internationally, focusing on Europe and the United States. In particular, new contacts have been forged with international organizations such as the UN, the European Commission and foundations outside Italy.

Supporter categories Honorary Members: This status is reserved for individuals or legal entities, public or private bodies or organizations who wish to make a significant contribution to help defend food biodiversity and gastronomic traditions around the world. The donation is made as a general contribution to the Slow Food Foundation. In return, the Foundation undertakes to give its Honorary Members maximum exposure and to keep them constantly updated about activities made possible by their donation. In 2008 the Honorary Members Committee was officially formed. The committee is involved in the Slow Food Foundations current and future strategies through the participation of a representative on the Foundations board of directors. Patrons: This status is reserved for individuals or legal entities, public or private bodies or organizations and offers various opportunities for exposure, allowing donors to direct their contributions towards one or more specific Foundation projects. Patrons appear in the Foundations official communications (website, brochures, posters, publicity and communications for Slow Food events), and also all communications associated with the specific projects chosen for support. Patrons will also receive regular updates on the activities made by possible by their donation. Benefactors: This status is reserved for individuals or legal entities, public or private bodies or organizations that who support a particular project, in effect adopting it. Benefactors appear in the Foundations official communications (website, brochures, posters, publicity and communications for Slow Food events), as well as on all communications associated with the adopted project. Benefactors will also receive regular updates on project activities.
> Find out more
Laura Anna Giancane Slow Food Foundation Fundraising Coordinator tel. +39 0172 419721 l.giancane@slowfood.it www.slowfoodfoundation.org

Sustainers: Individuals, legal entities, public or private bodies and organizations who have chosen to exercise social responsibility by supporting the Slow Food Foundation. Sustainers appear in the Foundations official communications (website, brochures, posters, publicity and communication for Slow Food events). Technical Partners: Businesses or associations that support the Slow Food Foundation by providing food communities and Presidia with skills, labor and materials for free.

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In 2011, donations received from Honorary Members totaled 270,000. In 2011, donations received from Patrons, Benefactors and Sustainers totaled 142,490 (excluding the Thousand Gardens in Africa project).

Fundraising for A large number of fundraising initiatives were organized by the Slow Food convivia network, and many associathe Thousand tions, schools, businesses and groups of citizens during 2011. Gardens in Africa
In 2011, donations received for the project totaled 433,268.

Other The Slow Food Foundation applies for funding from public and private organizations, thanks to which it can funding sources access funds for the realization of specific international development projects.
In 2011, funds for development projects totaled 195,113.

Terra Madre 2006, Turin, Italy Alberto Peroli

Cooperation projects The Slow Food Foundation receives funds through international development cooperation projects to help (underway in 2011) carry out its activities (Presidia, Earth Markets, food gardens, etc.). The following projects are ongoing:
Slow Food Presidia Around the World for Biodiversity Funded by: Veneto Regional Authority Activities: Development of Presidia in Brazil - Juara Palm Heart, Sater Maw Native Waran, Umbu, Canudo Nectar, Baru Nut, Pianc Valley Red Rice, Serra Catarinense Arucaria Nut and Aratu. Project duration: 12 months Activities concluded on July 31, 2011. Slow Food: Projects for Biodiversity in Tanzania Funded by: Veneto Regional Authority Activities: Mapping of local products and identification of food communities to involve in the Terra Madre network for the development of eco-compatible agriculture projects. Awareness-raising activities with younger generations through education about native species and their traditional gastronomic preparation. Project duration: 12 months Activities concluded on June 30, 2011. Africa Project Funded by: Piedmont Regional Authority Activities: Creation of new Presidia and continuation of activities for those already established in Mali, Ethiopia, Senegal and Mauritania. Project duration: 12 months Protection of Food Biodiversity and Development of the Local and Export Markets in Four West African Countries: Mali, Senegal, Guinea-Bissau and Sierra Leone Funded by: FAO Activities: Mapping of local products and the establishment of new Presidia in Mali, Senegal, GuineaBissau and Sierra Leone. Project duration: 24 months From Food Security to Food Sovereignty: Citizens and Local Authorities Towards a New Paradigm in Europe to Reduce World Hunger Funded by: European Union, led by Mani Tese Activities: Creation of an Earth Market in Bulgaria. Project duration: 3 years Western Kenya Central Rift Valley: Presidia as a model to strengthen local economy Funded by: Foundation for the Third Millennium Switzerland Activities: Development of the Presidia in Kenya through promotion, acquiring equipment, consolidation of existing structures and technical training. Project duration: 12 months Production and Marketing of Ecological and Fair-Trade Coffee in the Quimiriki Basin, Peru Funded by: Fondazione Cariplo, led by Terre des Hommes Italia Activities: Participation in Terra Madre 2010 for two producers from the communities involved in the project; technical visit by the Slow Food Foundation to the producers involved in the project; promotional activities; opening of a Slow Food convivium. Project duration: 3 years

Since 2006, the Slow Food Foundation has been able to benefit from the Italian 5 per Mille provision that allows up to 0.5 percent of an Italians personal income tax to be donated to qualifying non-profit organizations and deducted from their tax liability. This has enabled the Slow Food Foundation to access a new and highly effective fundraising tool. The 5 per Mille campaigns in 2006, 2007, 2008 and 2009 have allowed us to raise a total of 322,089. To date, 218,783. With these funds, the Slow Food Foundation has been able to support various Presidia producers in Brazil (aratu fishers, juara palm heart gatherers, umbu jam producers), Kenya (herders and yogurt producers, reed salt producers, Mushunu chicken farmers), Tajikistan (mulberry pickers, who use the fruits to make flour for bread and sweets) and Armenia (herders and producers of Motal, a traditional herbed goats cheese aged in terracotta jars). Depending on individual cases, funds have been used to purchase equipment, renovate workshops, organize training courses and find new markets for the products. For 2009 (2008 tax returns), the Italian tax authorities have declared that 2,446 people (up 23 percent from the previous year) nominated the Slow Food Foundation for their 5 per Mille, for a total of ( 103,306). Online fundraising is facilitated through the mini-sites www.slowfood.it/donate e www.slowfood.com/donate Additionally, five Slow Food Foundation projects (Wenchi Volcano Honey, Pozegaca Plum Slatko, Umbu, Imraguen Womens Mullet Botargo, Chontalpa Cacao) have been included on the Banca Popolare di Milanos free portal for non-profit organizations. This initiative gives them exposure and enables companies or private individuals to contact them and associations to contact each other (www.faresolidale.it).

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Fundraising initiatives for the Thousand Gardens in Africa organized in 2011

Creating a thousand food gardens in Africa is an ambitious challenge and contributions from our many supporters are fundamental to its success. During 2011, a total of 433,268 was collected, which allowed the development of around 400 food gardens in Africa. The Compagnia di San Paolo also allocated 37,375 for the training of the African garden coordinators. The project has been given a big boost by support from more than 165 Slow Food convivia around the world. In Italy, in particular, 146 convivia from 19 regions were involved in fundraising, especially in Piedmont, Lombardy, Veneto and Tuscany. Outside Italy, 19 convivia in 15 countries were involved. Benvenuti al SUD: Five Dinners for the Thousand Gardens in Africa The first of a series of dinners dedicated to southern Italian cuisine, held to support the Thousand Gardens in Africa project, was held on Thursday December 1, at the Ristorante Sud (Caff Italiano) in Florence. The event was organized by Silvestro Greco, researcher, marine biologist, Slow Food Italys environmental coordinator and an exceptional cook. The proceeds were used to adopt the Terou Baye Sogui garden in a fishing community near Dakar, Senegal. Presidia and the Thousand Gardens in Africa at the Slow Food Market Switzerland As part of the first edition of the Slow Food Market (Zurich, November 11-13, 2011), a fundraising dinner was held to support the Thousand Gardens in Africa. The dinner was held in the heart of Zurich, at Didis Frieden, and attended by Slow Foods president, Carlo Petrini, the Italian ambassador to Switzerland, the Italian consul, representatives from the Spanish chamber of commerce and the Stuttgart Messe and many Slow Food members. Following the dinner, guests made a donation to help create the thousand food gardens. Peccati di Gola in Mondov Adopts a Food Garden in Africa The food and wine event Peccati di Gola was held in Mondov, Piedmont, from October 29 to November 1, organized by the Mondov city council with the assistance of Slow Food Piedmont and Valle dAosta, the Monregalese e Alta Val Tanaro convivium and many other local organizations and associations. The organizing committee decided to make a concrete contribution to the local agricultural economies in the African continent by adopting one of the Thousand Gardens in Africa. An Aperitivo for the Thousand Gardens in Africa On Monday October 24, from 7pm, at the Granbar in Turin, the Sciolla Company, in collaboration with the Slow Food Foundation, organized an aperitivo with the aim of collecting funds for the Thousand Gardens in Africa. The entrance fee of 15 raised enough money to adopt two African food gardens.

Wenchi Volcano Honey Presidium, Ethiopia Paola Viesi

Your small contribution means a lot to the 12,000 small-scale producers supported by the Slow Food Foundation for Biodiversity
Online donation www.slowfood.com/donate Bank transfer Bank: Cassa di Risparmio di Bra Account number: 000010105088 Account holder: Fondazione Slow Food per la Biodiversit Onlus ABI 06095 CAB 46040 CIN W BIC CRBRIT22 SWIFT ICRAITRR IBAN IT64 W 06095 46040 000010105088

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Roy Paci and Slow Food Molise Present: Provvidenti Borgo Enogastrofonico On Monday, August 22, in the small town of Provvidenti, in Molise, the eclectic musician Roy Paci and Slow Food Molise organized an evening dedicated to live music and the regions food and wine. The event began in the afternoon with a market of typical products and continued with performances by folk groups and a concert by Roy Paci and Aretuska. Four renowned Molisan chefs turned local products into typical dishes and snacks. Donations collected during the event were used to support the Thousand Gardens in Africa project. Cheese 2011 Supports 33 Gardens in Africa Thanks to numerous initiatives and generous donations, enough money was raised during the eighth Cheese to support 33 food gardens, an extraordinary result. Different fundraising activities included an aperitivo with Presidia, the daily events at the Literary and Music Caf, the auction of Heritage Bitto (three cheeses offered by Paolo Ciapparelli were sold for a total of almost 6,000), tastings of Wild Harenna Forest Coffee (an Ethiopian Slow Food Presidium) Lavazza and Tassoni citron soda and many other events promoting the project to the public. Donations to the project also came from the Consorzio Nazionale Accaiaio, the Italian steel consortium, as well as many of the exhibitors from around the world and a group of businesses from Bra and surrounding villages (in agreement with the association of Bra businesses). Beer and Oysters, an Odd Couple for the Thousand Gardens On Saturday, January 21, the brewery Birra del Borgo, in Borgorose, near Rieti, and the Bir & Flut shop in Rivoli, near Turin, organized a joint initiative dedicated to the unusual pairing of beer and oysters to support the Thousand Gardens in Africa.

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Slow Food Foundation Supporters

The Slow Food Foundations supporters are essential to its existence. They include public bodies (regions, provinces, mountain communities, local authorities, parks, etc.) private businesses, individuals and other foundations. The Foundations supporters are divided into categories according to the size of the donation made: Honorary Members, Patrons, Benefactors and Sustainers. The international Slow Food association also plays an essential role: Slow Food convivia (local groups) around the world organize initiatives and raise funds to support Presidia and food communities. These initiatives often also lead to valuable exchanges between countries. Additionally, part of the proceeds of major international Slow Food events is donated to the Foundation.

Slow Food Foundation Supporters Presidia

(list updated in May, 2012)

Honorary Members

Patrons King Baudouin Foundation (Efico Fund), Belgium Piedmont Regional Authority, Italy Stiftung Drittes Millennium, Switzerland

Benefactors Accademia dImpresa Azienda Speciale of the Trento C.C.I.A.A.,Italy Antica Corte Pallavicina, Massimo and Luciano Spigaroli, Polesine Parmense, Italy Barone Pizzini, Franciacorta,Italy Beppino Occelli, Farigliano,Italy Bistrot del Mondo, Scandicci,Italy Brescia con Gusto,Italy Cammino Autoctuve, provinces of Grosseto and Livorno,Italy Cedral Tassoni, Sal,Italy CONAPI, Bologna,Italy Coop Switzerland Llfe, Sommariva Perno,Italy Verallia, Dego,Italy

Sustainers Coppo, Canelli,Italy CTM Altromercato, Bolzano and Verona, Italy Eridania, Bologna,Italy Falci, Dronero,Italy Fibrevolution, Biella,Italy Fontanellato Municipality,Italy Grosseto Municipality,Italy Heks, Switzerland LErbolario, Lodi,Italy Moxa, Modena per gli altri,Italy Orbetello Municipality,Italy Pausa Caf, Turin,Italy Terre del Terzo Mondo, Treviso,Italy

they said
Its hard to write about what my parents always did quietly, without acclaim, not thinking about any return but only about helping. Its the act of helping that counts! Lets just say that we were first of all lucky to come from a family that taught us these good things, and then lucky to find success as a result of the transfer of that knowledge. So why not help those small-scale artisans less fortunate than us?

Massimo e Luciano Spigaroli, Antica Corte Pallavicina

83 Supporters of the Thousand Gardens in Africa Project

The supporters listed here have donated a minimum of 900 to the project.
> The complete and updated list is available on the website www.slowfoodfoundation.org.

Creating a thousand gardens in Africa is an ambitious challenge and the contributions received from our many supporters are fundamental. Contributions have arrived from associations, businesses, various institutions, osterias and restaurants, but also from friends of Slow Food and Terra Madre who believe in the initiative. In particular, the network of Slow Food convivia has showed its vitality, organizing dinners and events to raise funds in support of the project. According to the size of the donation, supporters of the Thousand Gardens in Africa are divided into different categories: Patrons, Benefactors and Sustainers. Patrons Antica Corte Pallavicina, Notte dei Culatelli 2011, Polesine Parmense, Italy Caipirinha Foundation, USA Compagnia di San Paolo, Turin, Italy Elisa Miroglio and Luca Baffigo Filangeri Euro Gusto Association, France Francesco and Giovanni Cataldi Iper La grande i, Milan, Italy Osteria La Villetta, Palazzolo sullOglio, Italy Sebana Onlus, Italy Sicily Region and Slow Food Siracusa Convivium, Italy Slow Food Brescia Convivium, Brescia con Gusto, Italy Slow Food Lombardy, Italy Slow Food Tuscany, Italy Slow Food USA Slow Food City of Turin Convivium, Italy Slow Food Oglio, Franciacorta, Lago dIseo Convivium, Italy Town of Pollica, the flowers Angelo would have wanted, Italy UGF Assicurazioni, Peira Mauro, Alba, Italy Benefactors Abigail Turin and Jonathan Gans Administration offices of Slow Food and of the University of Gastronomic Sciences, Bra, Italy Agenzia di Pollenzo, Bra, Italy AGP Pubblicit e Marketing, Fossano, Italy AIAC - Italian Football Trainers Association, Italy Aletti Montano Farm, Varese, Italy Amici di Cecilia Association, Cherasco, Italy Antonio Lombardi, family and friends, Pescara Arturo and Gabriella Durigon, Slow Food Silver Convivium Ascom Parma, Italy Aurno Marcianise shopping mall retailers association, Italy Azio Citi Battaglino Restaurant, Bra, Italy Bistrot Del Mondo First circle, the Slow Food Foundation for Biodiversity, Scandicci, Italy Bod, architettura grafica e video, Turin, Italy Bologna Earth Market, Italy Bolzano province, Italy Camera del Lavoro Territoriale di Brescia, Italy Camera di Commercio di Lodi, Italy Canavese e C., Priero, Italy Carlo Petrini Cassa di Risparmio di Savigliano Foundation, Italy Catullo secondary school, Desenzano del Garda, Italy Cavour Caf & Patisserie, Bra, Italy Clan Celentano, Milan, Italy Club Mille Miglia Franco Mazzotti, Brescia, Italy Consorzio Restaurant, Turin, Italy Coop Adriatica, Villanova di Castenaso, Italy Coop Estense, Modena, Italy Corrado Miniotti and Rita Margaira Daniele Bigger Delio Martin and Bruna Camusso Dispensa Pani e Vini, Torbiato di Adro, Italy EBTECH di Fiorenzo Ballabio, Villasanta, Italy Ecra Edizioni, Italy Edoardo Marelli Eugenio Sandro Bozza Fabrizio Biasibetti and Mariagrazia Costa Fai Service, Cuneo, Italy Fairtrade shop, Santa Giustina in Colle, Italy Famija Monregaleisa, Peccati di Gola 2011, Mondov, Italy Fernando Regazzo and Marisa Longo Festa degli orti 2011, Chi semina raccoglie, Oggebbio, Italy Friends of Schio, May 18th 2011, Schio, Italy Frigo System, Romano dEzzelino, Italy

Frigoriferi Milanesi, Milan, Italy General Ricambi, San Martino Buon Albergo, Italy Golf Club Cherasco, Italy GranBar, Turin, Italy GSG Carpenteria Metallica, Verona, Italy Hansalim Goyang-Paju CO-OP, South Korea Hansalim Producers Association, South Korea Hansalim Seongnam-Yongin CO-OP, South Korea Hansalim Seoul CO-OP, South Korea Hansalim Southern Gyeonggi CO-OP, South Korea Hansalim Wonju & Gangneung CO-OP, South Korea Herv Mons and the staff of Slow Food, Bra, Italy 84 Hwang Chan Ho IED European Institute of Design, Turin, Italy Il Corriere, Cassola, Italy In memory of Gam (Francesco Gramuglia 1952-2002) In memory of Valter Zanichelli Institute of Korean Royal Cuisine, South Korea Italian adventist college, Florence, Italy Kang Suk Chan Kim Byung Soo Kim Cheol Guy Kim Jong Duk La Brace Restaurant, Forcola, Italy La Gabbianella school, Moncalieri, Italy La Granda Trasformazione, Savigliano, Italy La Vialla Farm and Lo Franco Family Foundation, Castiglion Fibocchi, Italy Latterie Vicentine, Bressanvido, Italy Lee Hyung Joo Lee Seok Woo, mayor of Namyangu, South Korea Lee Sook Yeon Lim Jo Ho Lucia Pandolfi and Giovanni Ponsetto Luisa Innocenti and Franco Ongaro Manzoni primary school, Casoni, Italy Maria Albina Cane and Piero Longo Martin Htzer Mayor and town council of Bra, Italy Mevis, Vicenza, Italy Milan Earth Market, Italy Muindi Semi di Sorriso Onlus, Milan, Italy Mulino Marino, Cossano Belbo, Italy National Steel Consortium, Italy Network for Africa, UK Ngrancalati Cultural Association, Borgagne, Italy Omar Cescut Open Colonna Restaurant, Rome, Italy Osteria Boccondivino, Bra, Italy Osteria Il Canto del Maggio, with the boys of Stasera Cucino Io, Terranuova Bracciolini, Italy

Osteria Mangiando Mangiando, Greve in Chianti, Italy Oxigen, Codice Edizioni, Turin, Italy Padenghe sul Garda primary school, Padenghe sul Garda, Italy Paesi Tuoi, Dogliani, Italy Panathlon International Club, Bra, Italy Park Soo Hayng Parolini Agrarian Institute, Bassano del Grappa, Italy Pierluigi Campidoglio Pietro Bonanomi Pineta Hotel, Tavon Coredo, Italy Pistoia eventi culturali, Pistoia, Italy Plaber, Bassano del Grappa, Italy Polly Guth Prof. Filomena Matteo, friends and colleagues from Molise, Italy Proloco Antignano, Italy Provincia Padovana dei Frati Minori Association, Padova, Italy Roberto Magliano Roncalli school, Ros, Italy Rotary district 2030, Italy Salone del Gusto interpreters Sarah Jeong Saula Sironi School board, 1district, Bassano del Grappa, Italy School board, 2district, Bassano del Grappa, Italy School board, Romano dEzzelino, Italy School board, Ros, Italy Silvio Barbero Sinergia Advertising, Italy Slow Food Agro Nocerino Sarnese Convivium, Italy Slow Food Alba, Langhe and Roero Convivium and Alba Earth Market, Italy Slow Food Alto Salento Convivium and Mesagnesi Traders Association for Le Notti Rosa, Italy Slow Food Alto Salento, Brindisi, Citt degli Imperiali e Piana degli Ulivi Convivia, Italy Slow Food Assago Convivium, Italy Slow Food Bassa Bresciana Convivium, Italy Slow Food Bassano del Grappa Convivium, Italy Slow Food Basso Mantovano Convivium, Italy Slow Food Benevento Convivium, Italy Slow Food Bologna Convivium and 7th class Steiner school, Italy Slow Food Bolzano Convivium, Italy Slow Food Boricua Convivium (Puerto Rico) Slow Food Bra Convivium, Italy Slow Food Brescia Convivium, Italy Slow Food Cagliari Convivium, Italy Slow Food Campania, Italy Slow Food Canavese Convivium, Italy

Slow Food Canelli, Valle Belbo and Langa Astigiana Convivium, Italy Slow Food Casentino Convivium, Italy Slow Food Castelli di Jesi Convivium, Italy Slow Food Catania Convivium, Italy Slow Food Cesena Convivium, Italy Slow Food Chianti Convivium, Italy Slow Food Chioggia, Mestre and Riviera del Brenta Convivia, Italy Slow Food Cividale Convivium, Italy Slow Food Colli Superiori del Valdarno Convivium, Italy Slow Food Colline Nicesi Convivium, Italy Slow Food Como Convivium, Italy Slow Food Cremona Convivium, Italy Slow Food Crotone Convivium, Italy Slow Food del Bergamasco Convivium, Italy Slow Food del Roccolo Convivium, Italy Slow Food Editores literary and music cafe, Italy Slow Food Emilia Romagna, Italy Slow Food employees, Bra, Italy Slow Food Feltrino and Primiero Convivium, Italy Slow Food Florence Convivium, Italy Slow Food Forl Convivium, Italy Slow Food Frascati Convivium, Italy Slow Food Friuli Venezia Giulia, Italy Slow Food Garda Convivium, Italy Slow Food Germany Slow Food Gorgonzola Convivium, Italy Slow Food Gteborg Convivium (Sweden) Slow Food Holland Slow Food Imola Convivium, Italy Slow Food Italy office Slow Food Ivrea and Canavese Convivium, Italy Slow Food Katy Trail Convivium, USA Slow Food Lago di Bolsena Convivium, Italy Slow Food Lago Maggiore and Verbano Convivium, Italy Slow Food Lanciano Convivium, Italy Slow Food Langhe Dogliani and Carr Convivium, Italy Slow Food Legnano Convivium, Italy Slow Food Lentini Convivium, Italy Slow Food Liguria, Italy Slow Food Linz Convivium, Austria Slow Food Livorno Convivium, Italy Slow Food Mainfranken-Hohenlohe Convivium, Germany Slow Food Maniago e Spilimbergo Convivium, Italy Slow Food Marthas Vineyard Convivium, USA Slow Food Merano Convivium, Italy Slow Food Milan Convivium, Italy Slow Food Molfetta Convivium, Italy Slow Food Montello and Colli Asolani Convivium, Italy

Slow Food Montepulciano Chiusi Convivium and Salcheto Winery, Italy Slow Food Monti Lattari Convivium, Italy Slow Food Monza Brianza Convivium, Italy Slow Food Munich Convivium, Germany Slow Food Murge Convivium, Italy Slow Food Neretum Convivium, Italy Slow Food Nord Milano Convivium, Italy Slow Food Oltrepo Pavese Convivium, Italy Slow Food Orbetello Convivium, Italy Slow Food Paldang Convivium, South Korea Slow Food Pescara e confraternita del Grappolo Convivium, Italy Slow Food Philandelphia Convivium, USA Slow Food Piceno Convivium, Italy Slow Food Pistoia Convivium, School gardens, Italy Slow Food Po and Colline Torinesi Convivium, Italy Slow Food Portland Convivium, USA Slow Food Priverno Convivium, Italy Slow Food Puglia, Mercatino del Gusto 2011, Maglie, Italy Slow Food Ravenna Convivium, Italy Slow Food Rome Convivium, Italy Slow Food Roussillon school garden and Dpartement des Pyrnes Orientales, France Slow Food Sabina Convivium, Italy Slow Food Sardegna, Italy Slow Food Siena Convivium, Italy

Slow Food Silver Convivium, Italy Slow Food Siracusa Convivium, Italy Slow Food Sora Convivium, Italy Slow Food Soverato Convivium, Italy Slow Food Stockholm Convivium, Sweden Slow Food Taburno and Telesina Valley Convivium, in memory of their friend Isac, Italy Slow Food Ticino Convivium, Switzerland Slow Food Toronto Convivium, Canada Slow Food Trentino Alto Adige, Italy Slow Food Trento Convivium, Italy Slow Food Treviso Convivium, Italy Slow Food Treviso-Conegliano-Montello and Colli Asolani-Colline Trevigiane Convivia, Italy Slow Food Trieste Convivium, Italy Slow Food University of Gastronomic Sciences Convivium, Italy Slow Food Valdemone Convivium, Italy Slow Food Valdichiana Convivium, Italy Slow Food Vallagarina Alto Garda Convivium, Italy Slow Food Valli Orobiche Convivium, Italy Slow Food Vancouver Island and Gulf Island Convivium, Canada Slow Food Veneto, Italy Slow Food Veneto, Il Peso della Piazza, Italy Slow Food Venice Convivium, Italy Slow Food Vercelli Convivium, Italy Slow Food Vicentino Convivium and Confesercenti Vicenza, Italy

Slow Food Vigevano and Lomellina Convivium, Italy Slow Food West Yorkshire Convivium, UK Sole, Caserta, Italy Strada della Mela Association, Cles, Italy Tecnel, Massa, Italy Terra Ferma Edizioni, Italy Tesi, Bra, Italy Tiziana di Vico Tommaso Radice and Daniela Munyaneza Tonadico Primary School, Tonadico, Italy Town of Bellosguardo, Italy Town of Cles, Italy Town of Druogno, Italy Town of Lodi, Italy Town of Lonigo, Italy Town of Savigliano and Ente Manifestazioni, Italy Univerde Foundation, Rome, Italy Venable Brent and Robert Arthur Chimenti Vestil, Turin, Italy Via Pollenzo shopkeepers, Bra, Italy Viridalia, Milan, Italy Vittoria Fazia Volvera choir and philharmonic society, Christmas concert 2011, Volvera, Italy Youth of Slow Food Colli Superiori del Valdarno Convivium Yu Eok Geun

they said
Creating our garden was great, actually it was super great and fun because we took care of the seedlings and watered them.
Danilo, Padenghe sul Garda elementary school

Making our garden was fun and I hope the children in Africa like it too. Now that we have managed to finish our project, a garden will bring happiness and food to the countries that need it.
Elena, Padenghe sul Garda elementary school

We worked hard to reach this goal and give a chance to the children in Africa. It was a fun experience and the result was good.
Marialaura, Padenghe sul Garda elementary school

With the help of teachers and parents, the students of the elementary school in Padenghe sul Garda spent a whole school year working together on an original fundraising initiative to support a garden in Africa. First of all they created their own food garden, then, starting from Christmas, they hung up a piggy-bank poster in the school to record the donations collected. They also produced a cookbook, which was sold together with vegetables from the garden during the town festival.

I want to thank Slow Food for thinking of the future. We are getting old and children do not want to produce food. Then who would feed them and their children? Thank you for teaching these boys and girls how to grow their own food. At least now I know our childrens children will not go hungry.
Eliazari Magala, grandfather from the St. Balikuddembe community, Uganda

Auvergne Salers Breed Cheeses Presidium, France Pierre Soissons

86

Our Network

Producers

87

The main beneficiaries of the Slow Food Foundations activities are the small-scale producers who oppose the logic of large-scale industrial agriculture. They continue to cultivate local varieties of fruit and vegetables, raise native animal breeds and produce food according to time-honored rhythms, knowledge and rituals. The Ark of Taste provides information at a local and international level about more than 1,000 breeds, varieties and food products from around the world, helping artisan producers to keep these old traditions alive. The producers involved in the Presidia project can benefit from skilled technical assistance, training opportunities, exchanges with similar groups elsewhere and participation at fairs and international events. This helps them to improve production techniques, establish valuable contacts and find new commercial outlets. In addition, the Slow Food Foundations activities frequently have positive effects on the whole local area, involving other producers who are not official Presidium members. The Earth Markets give producers the opportunity to sell their products directly to consumers in their local area, removing any intermediaries and making prices fairer for consumers and more profitable for producers.

they said
In 1981, I was 22 and just starting out as a farmer and cheesemaker. Everyone should do what he does best, and for me it is cheesemaking and tending to cows. I also use sheep milk, which I purchased from two local farming families that graze their flock on the historic pastures nearby. We transport the milk to our farm, where we alternate making sheep and cow cheese every day. Eight years ago my son and I went to Cheese in Bra for the first time. That was a great experience that offered a lot of exposure. More than I could handle, really. But the exposure at Cheese has been incredibly valuable for the strengthening of the brand Texelse Schapenkaas and Oreks. It has become a well-known locally produced delicacy that gets recognition of which the people of Texel Island can be proud. And that is very important, because the inhabitants of Texel are good people, but they sometimes seem to forget that sheep and sheep cheese are an intrinsic part of our culture. In the old days, agriculture was difficult here since the soil is poor farmland: too sandy. Water and valuable nutrients wash away easily, so for centuries Texel was a real sheep island. The milk was used to produce a hard cheese that can be easily preserved for some time. Because of its shelf life, it could be transported and sold in the merchant cities of the Hanseatic League where it was regarded as a quality product. But only three decades later production dropped. Farmers started to change to cows, which are much more easily milked and produce more. Sheep cheese production never recovered. But I am confident that the future will hold good things. When we started to produce raw milk sheep cheese, we mainly sold to tourists. Nowadays our product has been recognized and awarded several times as a local delicacy and it gets sold in more places and fancy restaurants in the Netherlands. Forming the Presidium and attending Cheese have helped a lot in that respect.
Anton Witte, Texel Sheep Cheese Presidium producer, Netherlands
Anton and his wife Janine live and work on Texel, an island off the north coast of the Netherlands. Anton has been a successful traditional cheesemaker for almost 30 years, and is working hard to preserve a cultural heritage with his raw sheeps milk cheeses.

88

Experts
The Slow Food Foundation for Biodiversity benefits from the advice of many technical experts: university lecturers in fruit and vegetable cultivation, agronomists, veterinarians, food technologists, marine biologists, experts in packaging or certification and so on. Some have been involved with the Foundations work for many years in numerous countries around the world, while others focus solely on their own country.

Anthropology Adriano Favole

anthropologist at the University of Turin, Italy

Roberto Messineo
coffee roaster, Italy

Clara Ceppa

Gianni Pistrini, Andrea Trinci

researcher at the Department of Architectural and Industrial Design, Turin Polytechnic, Italy art director of Do-Design design and communication studio, Brazil

Slow Food lecturer on coffee, Italy

Isabel Gonzalez Turmo Anna Paini

Anna Paula Diniz

lecturer in the Faculty of Communication, University of Seville, Spain anthropologist at the University of Verona, Italy

owner of Trinci, artisanal coffee and cacao roaster, Italy

Franco Fassio

Chocolate, Jams and Confectionery Guido Castagna

chocolatier, Italy

lecturer in industrial design, University of Gastronomic Sciences, Pollenzo, Italy

Jonilson Laray

Coffee
All the technical experts listed below are members of the Slow Food Foundation for Biodiversitys coffee tasting commission.

technical expert for Acopiama, the Amazonia consultancy and research association, Brazil

Patrizia Frisoli

Slow Food lecturer, Italy

Stefano Masini Geoff Page

Federico Molinari

environment and territory director, Coldiretti federation of Italian farmers, Italy lecturer at the University of South Australia, Australia

Andr Faria Almeida Gabriella Baiguera Antonio Barbera

confectioner, Laboratorio di Resistenza Dolciaria, Italy

agronomist, expert in natural coffee, Brazil author, Slow Food lecturer on coffee, Italy member of CSC (Caff Speciali Certificati), Italy

Federico Santamaria Andrea Trinci

jams and preserves producer, Cooperativa Il Teccio, Italy owner of Trinci, artisanal coffee and cacao roaster, Italy

Francesco Pastorelli Marina Vianna

director of CIPRA (international commission for the protection of the Alps), Italy researcher in environmental sustainability at the University of So Carlos, Brazil

Alessio Baschieri

expert in coffee production chain and Slow Food lecturer on coffee, Italy

Diet and Nutrition Andrea Pezzana

director of dietetics and nutrition, San Giovanni Bosco hospital, Turin, Italy

Minilik Habtu Endale

coffee roaster, Ethiopia

Fish Jens Ambsdorf

director of the Lighthouse Foundation, Germany

Marco Ferrero

president of the Pausa Caf Cooperative, Italy

Environmental Sustainability Luigi Bistagnino Renato Bruni

architect and lecturer, president of the Industrial Design course, Turin Polytechnic, Italy biologist at the University of Parma and member of Cuci, Italy

Paolo Gramigni

Slow Food lecturer on coffee, Italy

Franco Andaloro

Gabriele Langella Enrico Meschini

Slow Food lecturer on coffee, Italy president of CSC (Caff Speciali Certificati), Italy

research director at ISPRA (national institute for environmental protection and research), Italy

Massimo Bernacchini

expert in fish processing with the Orbetello lagoon fishing cooperative, Italy

Federico Brunelli

researcher with the interdepartmental center for environmental sciences research at the University of Bologna, Italy

Carlo Bazzocchi
agronomist, Italy

Samuel Karanja Muhunyu

agronomist, Kenya agronomist and Thousand Gardens coordinator, Kenya

Roger Bello

Angelo Cau

agricultural engineer, Cameroon

John Kariuki

lecturer in marine biology at the University of Cagliari, Italy

Zineb Benrahmoune
botanist, Morocco

Lambert Kra Kouassi

agronomist, Cte dIvoire

Stefano Cataudella Maurizio Costa Aly El Haidar

lecturer in applied ecology, fish biology and aquaculture at Tor Vergata University, Italy president of the Ligurian observation station for fishing and the environment, Italy president of Ocanium, association for environmental protection, Senegal

Camille Botembe Botulu Titus Bwitu Kimolo

agronomo (Tanzania)

agronomist, Democratic Republic of Congo

Achi Loya

agronomist, Cte dIvoire

Jean Baptiste Maganga Munyambala

agronomist, Democratic Republic of Congo

Ahmed Sekou Tidiane Camara Michel Chauvet

agricultural engineer and Thousand Gardens coordinator, Mali agronomist and ethnobotanist, research engineer at INRA (French national institute for agricultural research), Montpellier, France

Tichafa Makovere Shumba Cristina Mallor Gimenez Babacar Meissa Faye

agronomist, Senegal

permaculture expert and Thousand Gardens coordinator, Ethiopia researcher at the Centro de Investigacin y Tecnologa Agroalimentaria de Aragn, Spain

Silvano Focardi Laura Gasco

rector of the University of Siena, Italy

researcher at the Department of Zootechnical Sciences, University of Turin, Italy

sommario
Jorge Da Silva
lecturer, Italy agronomist, Senegal agronomist, Senegal agronomist, Senegal agronomist, Senegal agronomist, Senegal

agronomist, Guinea-Bissau

89

Ferdinando Gelli

Cristiano De Riccardis Ababacar Sy Diallo Mamadou Mbaye Diallo Mamadou Lamine Diatta Mamadou Diop Mame Penda Diouf Lhoussaine El Rhaffari Aziz El Yamlahi Patrice Ekoka Babacar Fall
expert and lecturer at the University of Errachidia, Morocco agricultural engineer, couscous expert, Morocco agricultural engineer, Cameroon agronomist, Senegal

Paola Migliorini Fred Msiska

ichthyological research unit of the Emilia-Romagna regional prevention and environment agency, Ferrara section, Italy

lecturer at the University of Gastronomic Sciences in Pollenzo, Italy horticulture expert, Malawi

Silvio Greco

scientific director of ICRAM (central institute for applied marine research) and president of the Slow Fish Scientific Committee, Italy

Edward Mukiibi Evans Mungai

agronomist, Kenya

agronomist and Thousand Gardens coordinator, Uganda

Ettore Ian

national president of Lega Pesca, Italy

Jennifer Jacquet

researcher at the Fisheries Centre, University of British Columbia, Canada

Israel Mwasha

agronomist, Tanzania

Kepa Freire Ortueta

artisan fish smoker, Spain

Peter Wasike Namianya Mamina Ndiaye

agronomist, Senegal

agronomist and Thousand Gardens coordinator, Kenya

Massimo Paoletti
botargo producer, Italy

Daniel Pauly

lecturer at the Fisheries Centre at the University of British Columbia, Canada

Badeux Tchilalwira Ngulwe Hellen Nguya

agronomist, Tanzania

expert, Democratic Republic of Congo

Giuseppe Piergallini
marine biologist, Italy

Chedly Rais

Francesco Garbati Pegna

president of Okianos, Tunisia

Nadia Repetto

marine biologist, Italy

expert in agricultural mechanization in tropical and sub-tropical countries and researcher at the Department of Agricultural and Forestry Engineering at the University of Florence, Italy

Mudjabako Nyamabo Priscillah Nzamalu

agronomist, Kenya

agronomist, Democratic Republic of Congo

Giulio Tepedino

Ezio Giraudo
agronomist, Italy

Moussa Ouedraogo Kleber Pettan

veterinarian, assistant director of Eurofishmarket, Italy

Valentina Tepedino Ivo Zoccarato

Edgardo Giordani Diery Gueye

agronomist and Thousand Gardens coordinator, Burkina Faso expert with the NGO GTZ, Peru

veterinarian, director of Eurofishmarket, Italy lecturer at the Department of Zootechnical Sciences, University of Turin, Italy

researcher at the Department of Horticulture, University of Florence, Italy agronomist, Senegal

Leandro Pinto Junior Cristiana Peano

Emile Houngbo
agronomist, Somalia

agronomist and director of the Cooperativa Agropecuaria de Jovens Quadros, Guinea-Bissau lecturer at the Department of Arboriculture, University of Turin, Italy

agroeconomist, Benin

Fruit and Vegetables Quintino Alves

agronomist, Guinea-Bissau

Mohamed Yusuf Husein Yakub Isbat Khan

agronomist, Tanzania

Arisaina Razafindralambo
agronomist, Madagascar

Ibrahim Bamba

agronomist, Cte dIvoire

Jane Karanja

Sophie Salamata Sedgho

agronomist and Thousand Gardens coordinator, Kenya

expert and Thousand Gardens coordinator, Burkina Faso

Gowsou Sambou
agronomist, Senegal

Diego Pagani Lucia Piana

beekeeper, president of CONAPI, Italy biologist and quality expert, Italy

Michele Corti

Armando Sampa

agronomist, Guinea-Bissau

lecturer in zootechnical systems and mountain herding at the University of Milan and vicepresident of the Formaggi Sotto il Cielo association (ANFOSC), Italy

Federico Santamaria Dib Sarr

agronomist, Senegal

coordinator of the Dried Chestnut Presidium, Italy

Alessandro Piemontesi
beekeeper, Italy

Mauro Cravero

veterinarian with the Piedmont Regional Authority public health department, Italy

Ibrahima Seck

Hygiene and Food Safety Regulations Gianfranco Corgiat Clelia Lombardi

public health official, Piedmont Regional Authority, Italy head of training at the Turin Chamber of Commerce Chemical Laboratory, Italy

Emma Della Torre Carmine De Luca

agronomist, Senegal

representative for textile materials at the Biella Wool Company consortium, Italy representative for textile materials at the Biella Wool Company consortium, Italy

Georges Seka Seka

agronomist, Cte dIvoire

Kolotioloma Soro Francesco Sottile

agronomist, Cte dIvoire lecturer at the Department of Arboriculture, University of Palermo, Italy

Marie de Metz Noblat Andrea Dominici

expert consultant for cheese sales, France veterinarian with AVEC-PVS, veterinary association for cooperation with developing countries, Italy

90 Jorge Sousa

agronomist, Mozambique

sommario
Land grabbing Franca Roiatti

Paola Rebufatti

expert in labeling at the Turin Chamber of Commerce Chemical Laboratory, Italy

Sergio Foglia Taverna Riccardo Fortina

Patrizia Spigno
agronomist, Italy

production director for Lanificio Fratelli Piacenza, Italy lecturer at the Department of Zootechnical Sciences, University of Turin and president of RARE (Italian association for endangered native breeds), Italy

Joseph Tholley Musa Tholley

agronomist and lecturer at the University of Makeni, Sierra Leone agronomist, Sierra Leone

journalist and writer, Italy

Antonio Onorati

university lecturer and international expert on agricultural and food policy, Italy

Gianpaolo Gaiarin

Ferdinand Wafula
agronomist, Kenya

cheese production expert and quality and technical assistance coordinator for the TrentinGrana consortium, Italy

Jack Wafula

Legal Advisors Davide Barberis Gabriele Borasi

business consultant and expert in non-profit law, Italy Italian and European agent for brands and logos, responsible for managing the Slow Food Italy brands, Italy

Armando Gambera

agronomist, Kenya

Yeo Yacouba

journalist, food and wine writer and member of ONAF, the Italian national association of cheese tasters, Italy

agronomy expert and coordinator of the Cooprative des Producteurs Agricoles de Bondoukou, Cte dIvoire

Aldo Grasselli

president of the Italian society for preventative medicine, Italy

Sithandiwe Yeni

agroecology educator, South Africa

Patrizia Maggia Paul Le Mens

Celeste Elias Zunguza

Emanuele Di Caro
lawyer, Italy

director of the Biella-Agenzia Lane Italia Kandinskij center for applied arts, Italy food science engineer and professor of sensory analysis at the University of Wine, Suze la Rousse, France

expert and official at the Mozambican Agriculture Ministry, Mozambique

Davide Mondin

Honey Moreno Borghesi Celso Braglia

beekeeper, CONAPI, Italy member of the Modena per gli Altri non-profit association, Italy

expert in brand regulations and designations for the food and agricultural sector, Italy

Renzo Malvezzi, Livestock Breeds, Cheese, Meat, Wool Anna Acciaioli Paolo Boni
lecturer at the Department of Zootechnical Sciences, University of Florence, Italy director of the Lombardy and Emilia-Romagna experimental livestock research institute, Italy

director of the Pistoia provincial breeders association, Italy

Massimo Mercandino

veterinarian with AVEC-PVS, veterinary association for cooperation with developing countries, Italy

Luciano Cavazzoni Cecilia Costa

Mitzy Mauthe Von Degerfeld Giandomenico Negro

affineur, Italy

president of Alce Nero and Melizia, Italy researcher at CRA (Commission for Research in Agriculture), Italy

lecturer at the Faculty of Veterinary Medicine, University of Turin, Italy

Salvo Bordonaro Sergio Capaldo Enrico Carrera

lecturer at the Department of Animal Zoology, University of Catania, Italy veterinarian and coordinator of the livestock Presidia, Italy poultry veterinarian, Italy

Raffaele DallOlio
researcher at CRA, Italy

Mauro Negro

veterinarian with the Mondov local health authority, Italy

Marco Lodesani Walter Martini

researcher at CRA, Italy responsible for the technical development of Cuore Bio sales outlets, Italy

Luca Nicolandi Alceo Orsini

veterinarian with AVEC-PVS, veterinary association for cooperation with developing countries, Italy agronomist, Italy

Augusto Cattaneo
food technologist, Italy

Franco Ottaviani

lecturer in food microbiology at the University of Turin, Asti campus, Italy

Franco Boeri

extra-virgin olive oil producer, Italy

Antonio Tinarelli

geneticist and rice expert, Italy

Giuseppe Quaranta Elio Ragazzoni

Raphal Colicci
olive grower, France

lecturer in veterinary science at the University of Turin, Italy board member of ONAF, the Italian national association of cheese tasters, Italy

Nino Pascale

Salt Olivier Pereon

artisanal salt pan expert, France

taster for Slow Food Editores guide to extra-virgin olive oils, Italy

Meri Renzoni

Francesca Romana Farina

livestock farmer, Italy

taster and leader of the Slow Food Fermano Convivium, Italy

Wine
enologist, Preparatori dUva, Italy

Roberto Rubino

Diego Soracco Eric Vassallo

researcher at CRA (Commission on Agricultural Research), Italy

editor of Slow Food Editores guide to extra-virgin olive oils, Italy taster and Slow Food lecturer, Italy

Roberto Merlo

Massimo Spigaroli Guido Tallone

Marc Parc

producer and president of the Zibello Culatello Consortium, Italy director of the cheese, milk and agricultural technology institute in Moretta, Italy

sommario
Stefano Garelli

Giuseppe Zeppa

president of the national association of vignerons and Rancio Sec producer, France

researcher at the Faculty of Agriculture, University of Turin, Italy

Gian Piero Romana

agronomist, Italy enologist, Italy

Mario Ronco Marco Simonit

grape processing expert, Italy

91

Martina Tarantola

Import-export of products
commercial consultant for CEIP (Centre for the Internationalization of Piedmont), Italy

member of AVEC-PVS, researcher at the Department of Animal Products, Epidemiology and Ecology, University of Turin, Italy

Giampaolo Sirch Marco Stefanini

enologist, Italy

Nigel Thompson Albric Valais

grape processing expert, Italy

wool expert and president of the Biella Wool Company consortium, Italy director of UPRA (Unit de Slection et de Promotion des Races Animales), Rouge des Prs, France

Rice and Cereals Ferdinando Marino Piero Rondolino

rice producer, Italy artisan miller, Mulino Marino, Italy

Oil Stefano Asaro

taster for Slow Food Editores guide to extra-virgin olive oils, Italy

Rodrigo Castilho Senna

engineer and consultant to the Secretariat for Territorial Development of the Ministry of Agricultural Development, Brazil

they said
In 2011, during the two visits to Senegal, I had the chance to meet some of the women from the economic interest group Mbel Saac, who I worked with to launch the Fadiouth Island Salted Millet Couscous Presidium. Thanks to Slow Food and the Foundation, I was able to rediscover a concept of food based on valuing peoples work and respect for the environment. Im originally from Morocco, which is famous, among other things, for couscous, so I thought my task would be easy. In Morocco, Id already worked with various womens cooperatives who made couscous in the traditional way. But things didnt go as I expected. The experience with the Fadiouth women and farmers helped me discover some techniques that were truly rooted in the past, both for cultivating and harvesting millet and preparing the salted couscous from the grains. These techniques, which Slow Food is helping to preserve and promote, are very different from the Moroccan way. The Slow Food Foundation is not only helping to preserve a culinary heritage, but most of all it is helping to develop an activity that can generate income for the village women.
Aziz El Yamlahi, agricultural engineer, Morocco
A couscous expert from Morocco, in 2011 Aziz worked with the salted millet couscous producers on Fadiouth Island in Senegal, helping them form a cooperative, improve the millet processing techniques, draw up a production protocol and bring the processing facility up to standard. The producers have now obtained authorization from the Ministry of Trade to sell their product on the national market.

Terra Madre 2008, Turin, Italy Alberto Peroli

92

Chefs
The best people to communicate with the public about food and wine are those running restaurants. They are in direct contact with consumers, are regarded as knowledgeable and trustworthy, and are generally keen to explore the food resources in their area. Chefs and restaurateurs are therefore of key importance in defending food biodiversity. This prompted the idea of forming an alliance in Italy between chefs and Presidia, and so far 280 restaurants have joined the project. Restaurants must commit to including at least three Presidia products in their dishes, naming them on their menus and including the project logo. A small percentage of proceeds must also be donated to support other projects. In general, the Alliance chefs choose local ingredients, respecting the seasons and working directly with small-scale producers.

they said
Today, together with my collaborators and customers, I celebrated receiving a snail in the Slow Food osteria guide (awarded for outstanding example of Slow Food values). The journey has not been easy, but long and difficult. When I started, if you didnt follow certain common ways of thinking, you felt as though you were standing still while everyone around you was running. It was hard to carry on without feeling like everyone thought you were crazy. But I never let myself be influenced by others and I always stayed faithful to a certain idea, to a certain philosophy about running a restaurant. Today, luckily, the restaurant industry has changed profoundly and my choice has gradually proven to be more gratifying, satisfactions have begun to arrive and all that repays the effort. Thats why, when it was started, I had to join the Alliance project. I know absolutely everything about my work, inside out, from the origin to the finished product. Its passion that pushes me to Find out more and get to know what Im touching with my hands. We have an open kitchen. Diners can see me, they ask me questions from the tables and I never miss the chance to have a chat. What I want for them is an all-round experience. They must be involved and feel welcome and at ease! I like telling the customers what I know and explaining to them why I have one fish rather than another on the menu. As a restaurateur and a cook, I only select the best, local, fresh fish. Fishermen, unlike other producers, dont have contact with consumers, they have no idea about the supply chain and their catch, in the majority of cases, is debased by interminable purchasing chains. If we want to preserve smallscale fishing, we must make common cause, connecting the final consumer and the producer. We must inspire a mutual curiosity on both sides. Thats the only way fishermen will be encouraged to work as best they can and consumers will know how to make responsible choices. Its a process of understanding through which the customer can realize the importance of buying a certified product that helps the fishing sector, currently in extreme crisis, to elevate forgotten, unknown, alternative species. And, in all this, the cook is the intermediary link in the chain; the Alliance project acquires a moral value and an enormous potential for communication.

Restaurateur Antonio has long had a particular concern for sustainable fish. He coordinated the 20-plus chefs who took turns cooking at the Alliance Osteria at Slow Fish (Genoa, May 27-20, 2011) and served as the spokesman for the chefs who joined the Slow Fish campaign.

Antonio Terzano, Osteria Dentro le Mura, Termoli, Molise, Italy

University of Gastronomic Sciences, Pollenzo, Italy Maurizio Milanesio

University of Gastronomic Sciences

93

The University of Gastronomic Sciences (UNISG) in Pollenzo, Italy wants to return academic dignity to food through an innovative multidisciplinary approach and to create the new professional figure of the gastronome, skilled in the selection, distribution, promotion and communication of high-quality foods. Since its founding in 2004, over 1,000 students have attended the university from 60 different countries, from Bolivia to Australia, Gabon to South Korea. Since 2006 the Slow Food Foundation for Biodiversity has provided funding each year for students from developing countries in the form of loans or scholarships. International field trips and work experience programs organized by the University of Gastronomic Sciences often include visits to Presidia, Earth Markets and food communities. A number of students also intern each year with the Slow Food Foundation, and many of them continue to collaborate with the Foundation after their internship is over.

they said
During my time at the University of Gastronomic Sciences I worked with Slow Food on various occasions and in various ways, from initial collaborations as a student, at Terra Madre and Salone del Gusto, then with the Youth Food Movement and the UNISG Convivium with my fellow students, up to the most recent collaborations right after I graduated. In these months Ive had the chance to delve further into some issues Im particularly interested in, first researching the question of young people in the Italian agriculture sector, and then working on the Slow Fish campaign. For me, the possibility of having a concrete experience after studying was great. In our field of study, its very important to test yourself with practical applications, otherwise you run the risk of losing touch with reality. For us students, the Slow Food association and its Foundation represent a platform around which inspiring people and projects gather. We see it as a jigsaw puzzle to which we can add our own piece. The different events organized by the association during the year, Terra Madre and Salone especially, represent a chance for us to see each other again in a familiar context and keep the dialog started in Pollenzo alive. During these events, established friendships are reconfirmed and new ones cultivated.

Rachele studied at the University of Gastronomic Sciences in Pollenzo and has collaborated with the Slow Food Foundation, carry- ing out research on young people working in the Presidia and agriculture in Italy.

Rachele Ellena, University of Gastronomic Sciences graduate, Italy

94

sommario Writers and Journalists

The Slow Food Foundation often gathers the stories behind the products: stories of men and women, toil and effort, ancient knowledge handed down through the generations and fascinating places. Stories that give writers, journalists, photographers and filmmakers food for thought and often end up in essays, photo books, documentaries, films and magazine features.

they said
The report you are reading testifies to the value of the Foundations work. Because protecting biodiversity, through the extraordinary tool of the Presidia, means protecting our future. That future is guaranteed to us only by two conditions: if we treasure the cultural wealth of peoples, without surrendering to consumerist standardization, and if we look at nature, soil, air and water as common goods whose preservation is everyones responsibility. The economic system has accustomed us to think that theres no limit to the resources available to us, that we have an infinite planet at our disposal, and to make the rhetoric of growth our mantra. We know very well that things are different, and that this way of seeing is threatening the rights of all the earths inhabitants. Unfortunately, even the time available to us is a limited resource. We must promote the culture of sustainability and fairness as much as possible, until it becomes the common heritage of as many people as possible. That is the mission of the Slow Food Foundation and all independent media, like our magazine. Great changes start from the fringes: of history, of society, of politics and of the economic system. From those edges, they spread towards the center until they conquer the heart. The Slow Food Foundation is inexorably moving towards the center, and we will continue to accompany it.
Pietro Raitano, editor of Altreconomia, Italy

For me, Slow Food and its Foundation are an inexhaustible source of extraordinary discoveries. Behind the Presidia, the Ark of Taste and Terra Madre, you can glimpse the work of a profoundly committed group of people. Taking a unique product and a traditional know-how, by now almost forgotten, and introducing it to consumers is not an easy task. It requires the strength of Hercules. And creating a sustainable network of small-scale farmers from the remotest parts of the planet (some of whom are marginalized even in their own countries) is hardly a walk in the park either. Its exciting to meet passionate people who, without Slow Foods work, it would be impossible to meet. Its an incredible experience to see my great land, Brazil, from a different perspective.
Cntia Bertolino, journalist with O Estado de S. Paulo, Brazil

Photographers and Directors

they said

95

Late one evening, without warning, Carlin [Carlo Petrini] showed up in the shop. We shared a bottle of wine and chatted like old friends, and I started to work for Slow Food, initially for the publishing company, and then I got to know the Foundation. At that time I had just gone through some frenetic years, working in advertising and fashion in Milan, an overdose of new and stimulating experiences and contacts. I had realized my dream of working and traveling at the same time (because it is only with dreams that you move forward), and I was an established photographic assistant. My roots, however, were in Bra, which was also where my father, Severino, had his historic shop. It had been open for 47 years in the old Arpino, back then the only pasticceria in town, where for a long time the cameras were kept in the glass cases for pastry. When I was 11, I started getting involved in photography, though my father would only let me handle the flash. And I returned there, to the place I had left years before to test out my skills and open myself to the world, to restart the family business with my brother Enrico. The circle had closed. I returned to Bra, but I was given the opportunity to leave many times with Slow Food. To Malaysia, for example, where I photographed the producers of Rimbs black pepper, or to Guatemala with the producers of Huehuetenango highland coffee. And, photographically speaking, I found extremely interesting material, incredibly different worlds which I tried to capture by pretending to be invisible, carrying away the situation, stealing reality. Today for me photography is still sacred, but I think that the action or the project that create it are equally fundamental. My support for the Thousand Gardens in Africa comes from photography as a vehicle and from my experience with Progetto Sorriso nel Mondo, an association of facial surgeons in Lombardy who operate on people with facial disfigurements in the global south, who I have been working with for some time. Increasingly I believe that it is necessary to network together all experiences, to connect seemingly diverse worlds because thats the only way to do great things. Browsing the Slow Food Foundation website, I discovered the existence of a network of gardens in Burundi and Congo, two of the countries were Progetto Sorriso works. As well as performing surgery, they also invest in the areas social fabric. And from there the step to adopting a garden was really short.

A well-known photographer from Bra, Alberto has worked for the Osterie dItalia and the Slow Food magazine. He has photographed many Italian and international Presidia and also supports the Thousand Gardens in Africa project.

Alberto Peroli, photographer

Working with Slow Food has allowed me to get to know a continent [Africa] rich in humanity, to meet faces and collect the stories of those people who are working to carry on their traditions, their real wealth. It is a unique privilege, and as I try to intercept the profound meaning, never taken for granted, of the completely unparalleled support that Slow Food and its Foundation are giving to this objective of theirs, I am filled with confidence.
Francesco Amato, filmmaker

 Alberto Peroli

96

Alberto Peroli

Slow Food Archive

Oliver Migliore

I like documentaries because they are journeys, physical and in the mind, full of the unexpected. Journeys chequered with discoveries and meetings during which, usually, you learn something and you are almost always surprised, sometimes just by yourself. The 4cities4dev project, in which Slow Food involved us, pushed me to set off again. Kenya was my first time in Africa, Id never traveled that far before. We met a community, the Pokot, proud, full of energy and intelligence. Reuben, Emily, Dixon, Mama Sharon and Juma welcomed us as friends and made sure we never felt out of place despite the cumbersome baggage, awkwardness and doubts we brought with us. Their participation is clear and adds value to the film we made. In Ethiopia we visited the origins of coffee, in a forest that seemed to us a bit like the one crossed by Captain Willard in another film. An exhausting and packed journey, which is still not over yet. In 2012 well leave for Senegal, for Fadiouth Island, where well eat salted couscous made by Seerer women and go fishing. From the Kenyan highlands to the Atlantic Ocean, journeys that in the end became documentaries. I think that food is a good departure point for talking about people and communities, work and the environment, tradition, social relations and economic development. At least thats the ambition that, together with Slow Food, we packed in our suitcase. You know, when you set off its good to dream big.
Stefano Scarafia, filmmaker with Bod
Francesco is a young up-and-coming director and Stefano is an architect. They worked together to make documentaries on the Pokot Ash Yogurt Presidium in Kenya (presented as part of the Culinary Cinema program during the 62nd Berlinale film festival), the Harenna Forest Wild Coffee Presidium in Ethiopia and the Fadiouth Island Salted Millet Couscous Presidium in Senegal.

Contacts

97

In its seven years of activity the Slow Food Foundation for Biodiversity has created a rich network of collaboratorsinstitutions, universities, associations, research centers, consortia, NGOswhose assistance has been essential in setting up and developing hundreds of projects around the world.

Associations
Akkor Russian association of agricultural businesses and cooperatives Vologda, Russia
belyakov.accor@mail.ru www.akkor.ru

Arche Austria St. Leonhard/Freistadt, Austria

tel. +43 664 5192286 office@arche-austria.at www.arche-austria.at

Associazione Museo Onsernonese Valle Onsernone, Switzerland

tel. +41 91 7806036 mus.onsernonese@bluewin.ch www.onsernone.ch/museo_onsernonese.htm

Aiab Italian association for organic agriculture Rome, Italy

tel. +39 06 45437485/6/7 aiab@aiab.it www.aiab.it

Arche Noah Schlo Schiltern, Austria

tel. +43 27348626 info@arche-noah.at www.arche-noah.at

Associazione Patriarchi della Natura in Italia Forl, Italy

tel. +39 348 7334726 patriarchinatura@libero.it www.patriarchinatura.it

Alternativas y Procesos de Participacin Social Tehuacn, Puebla, Mexico

tel. +52 2383 712295 www.alternativas.org.mx

Aspromiele Association of Piedmont honey producers Turin Alessandria, Italy

tel. +39 131 250368 aspromiele@aspromiele.191.it www.mieliditalia.it/aspromiele

Associazione Ram San Rocco di Camogli, Italy

tel. +39 185 799087 info@associazioneram.it www.associazioneram.it

American Livestock Breed Conservancy Pittsboro, North Carolina, USA

tel. +1 919 5425704 www.albc-USA.org

Associaci dAmics de lOlivera Castell, Spain

Associazione Sole Onlus Italy

info@soleonlus.org www.soleonlus.org

tel. +34 964 503250 info@amicsolivera.com www.amicsolivera.com

Anacaf Guatemala City, Guatemala

Association Ibn al Baytar Rabat, Morocco

AVEC Veterinary association for cooperation with developing countries Donnas, Aosta, Italy
tel. +39 161 433492 avec_pvs@hotmail.com www.avec-pvs.org

info@email.anacafe.org www.anacafe.org

tel. + 212 37 711692 zcharrouf@menara.ma zcharrouf@yahoo.fr

Antrocom Campania Onlus Anthropological research association Naples, Italy

info@campania.antrocom.org www.campania.antrocom.org

Association Yeelen Bamak Missira, Mali

tel. +223 221 3082

Atco Asesora tcnica en cultivos orgnicos Villahermosa, Tabasco, Messico

tel. +52 99 33503599 atcovillahermosa@yahoo.com.mx

Anpe Per Lima, Peru

Associazione Cammino Autoctuve Provinces of Grosseto and Livorno, Italy

tel. +39 564 407323 www.autoctuve.it

Bio Austria Vienna, Austria

tel. +51 14724828 contacto@peru.org www.anpeperu.org

tel. +43 0 1 4037050 office@bio-austria.at www.bio-austria.at

Apilombardia Voghera, Pavia, Italy

tel. +39 383 43858 apilombardia@tiscali.it www.mieliditalia.it

Associazione Donne del Vino del Piemonte Nizza Monferrato, Italy

tel. +39 141 793076 www.ledonnedelvino.piemonte.it

Bioversity International Maccarese, Rome, Italy

tel +39 0661181 bioversity@cgiar.org www.biodiversityinternational.org

Center for Sustainable Environments Flagstaff, Arizona, USA

tel. +1 928 5230637 Heather.Farley@nau.edu home.nau.edu/environment

Din b Iin The Navajo Lifeway Window Rock, Arizona, USA

tel. +1 9283490104 www.navajolifeway.org

Centro Universitario Cooperazione Internazionale Parma, Italy

tel. +39 0521906004 renato.bruni@unipr.it www.cooperazione.unipr.it/

Eldrimner Swedish national center for artisanal food production Rsta, Sweden
tel. +46 063 146033 info@eldrimner.com www.eldrimner.com

tel. +1 504 8614485 admin@marketumbrella.org www.marketumbrella.org

Marketumbrella.org New Orleans, USA

Modena per gli Altri (MOXA) Modena, Italy

tel. +39 059 285208 info@modenaperglialtri.org www.modenaperglialtri.org

Chefs Collaborative Boston, Massachusetts, USA

Elkana Biological Farming Association Tbilisi, Georgia

tel. +995 32 536487 biofarm@elkana.org.ge www.elkana.org.ge

Native Seeds/Search Tucson, Arizona, USA

tel. +1 520 6225561 info@nativeseeds.org www.nativeseeds.org

tel. +1 617 2365200 chefscollaborative@chefscollaborative.org www.chefscollaborative.org

Community Alliance with Family Farmers (CAFF) Davis, California, USA

tel. +1 5307568518 stella@caff.org www.caff.org

Ethiopian Coffee Roasters Association Addis Abeba, Ethiopia

tel. +251 91 1517976 ethiopiancofeeroasters@yahoo.com

Navajo-Churro Sheep Association Hoehne, Colorado, USA

tel. +1 7198467311 churrosheep@mac.com www.navajo-churrosheep.com

CONAPI Italian consortium of beekeepers and organic producers Monterenzio, Bologna, Italy
tel. +39 051 920283 info@mediterrabio.com www.mediterrabio.com

Fenagie Pche Fdration Nationale des GIE de Pche du Sngal Dakar, Senegal
tel. +221 832 11 00 fenagiepeche@orange.sn

Norsk Gardsost Rennebu, Norway

norsk@gardsost.no www.gardsost.no

Confdration Nationale Kolo Harena Sahavanona Antananarivo, Madagascar

tel. + 261 20 2234808 cnkh@mel.moov.mg

Hochstamm Suisse Hautes Tiges Suisse Association for the conservation and support of orchards Switzerland
tel. +49 0613369947 info@hochstamm-suisse.ch www.hochstamm-suisse.ch

ONAF National association of cheese tasters Grinzane Cavour, Italy

tel. +39 0173 231108 onaf@onaf.it www.onaf.it

Honduran Western Coffees (HWC) Santa Rosa de Copn, Honduras

tel. +49 0613369947 www.honduranwesterncoffees.com

O.R.So. Societ Cooperativa Sociale Turin, Italy

tel. +39 011 3853400 info@cooperativaorso.it www.cooperativaorso.it

Consorzio Etimos Padua, Italy

tel. +39 049 8755116654191 etimos@etimos.it www.etimos.it

Coordination Nationale des Organisations Paysannes du Mali (CNOP) Bamako, Mali

tel. +223 20286800 +223 76170979 cnopmali@yahoo.fr

Jade/Syfia Senegal Agence de presse et de communication du monde rural Dakar, Senegal

tel.+221775379696 syfia@orange.sn

Parma per gli Altri Parma, Italy

tel. +39 0521 236758 segreteria@parmaperglialtri.it www.parmaperglialtri.it

Cooperativa Agro-Pecuria de Jovens Quadros (COAJOQ) Canchungo, Bissau, Guinea-Bissau

coajoq_2000@hotmail.com

Indigenous Partnership for Agrobiodiversity and Food Sovereignty Maccarese, Rome, Italy
tel. +39 06 6118272 www.agrobiodiversityplatform.org

PFOPM Platform for farming organizations in Mali Mali

cnopmali@yahoo.fr

Raft Alliance Flagstaff, USA

www.raftalliance.org

Cooperative for the Support of Agricultural Producers in Smilyan Municipality of Smilyan, Bulgaria
tel. +359 886 461813 smolena@abv.bg

Institut de Recherche et de Promotion des Alternatives en Dveloppement (IRPAD) Bamako, Mali

tel. +223 20238920 www.irpadafrique.org

www.rawmilkcheese.org

Raw Milk Cheesemakers Association USA

Csc Consorzio caff speciali certificati Livorno, Italy

tel. +39 0586 407321 cscoffee@tin.it www.caffespeciali.com

Instituto Hondureo del Caf (IHCAF) Santa Rosa de Copan, Honduras

tel. +54 6620209 ihcafesantarosa@yahoo.es

Samiid Riikkasearvi The Saami Association of Sweden Ume, Sweden

lars-ove.jonsson@sametinget.se

Local Harvest Santa Cruz, California, USA

tel. +1 8314758150 www.localharvest.org

Seed Savers Exchange Decorah, Iowa, USA

tel. +1 563 3825990 www.seedsavers.org

DEC Dveloppement Environnement Conseil Antananarivo, Madagascar

tel. +261 202255344 dec@moov.mg

Maniparma Parma, Italy

Semperviva Organization Blagoevgrad, Bulgaria

tel. +359 888 788121 bbps.semperviva@gmail.com www.semperviva.org

tel. +39 0521.286889 www.maniparma.org

Siwa Community Development Environmental Conservation (SCDEC) Siwa Oasis, Egypt

tel. +20 129081323 anwarscd@yahoo.com

Non-Governmental Organizations (NGOs)

Afrique Verte Mali Bamako, Mali

Migrations & Dveloppement Maroc Taroudannt, Morocco

tel. +212 028854947 md.maroc@migdev.org

Sopra i Ponti Bologna, Italy

tel. +223 2219760 afriqueverte@afribonemali.net www.afriqueverte.org

Muindi Semi di Sorriso Onlus Milan, Italy

sopraiponti@alice.it www.sopraiponti.org

STIPA Sindacato de pescadores artesanales del Archipilago Juan Fernndez Chile

tel. +56 32 2751115 caletajuanfernandez@gmail.com

ANGAP Association National Gestion des Aires Protges Mananara, Madagascar

tel. +261 033 1269260

tel. + 39 02 72149040 info@muindionlus.org www.muindionlus.org

muoversi.pr@gmail.com muoversionlus.wordpress.com

Muoversi Onlus Parma, Italy

CEFA Il Seme della Solidariet Onlus Bologna, Italy

tel. +39 051 520285 info@cefaonlus.it www.cefa.bo.it

NECOFA Kitale, Kenya

tel. +254 722647112 muhunyusk@yahoo.com necofakenya@yahoo.com

Terra del Terzo Mondo Treviso, Italy

www.terradelterzomondo.org

CET Sur Corporacin de Educacin y Tecnologa para el Desarrollo del Sur Tom, Chile
tel. +56 41 2656756/2656734 www.cetsur.org

Oxfam Italy Arezzo, Italy

The Cultural Conservancy San Francisco, USA

tel. +1 415 5616594 mknelson@igc.org www.nativeland.org

tel. +39 0575 401780 www.oxfamitalia.org

CIED Peru (Centro de Investigacin, Educacin y Desarrollo) Lima, Per

tel. +51 14245634 www.ciedperu.org

Progetto Mondo MLAL Verona, Italy

tel. +39 045 8102105 info@mlal.org www.progettomondomlal.org

Tiniguena Bissau, Guinea-Bissau

tel. +245 251907 +245 6735111 tiniguena_gb@hotmail.com

Tropical Fanfare Berhad Sarawak, Malaysia

tel. +60 82 454811 tfanfare@tm.net.my

Comitato Internazionale per lo Sviluppo dei Popoli (CISP) Rome, Italy Cooperazione Paesi Emergenti Catania, Italy
tel. +39 095317390 www.cope.it

Promotion du Dveloppement Communautaire (P.D.Co.) Bandiagara, Mali

tel. +223 2442111 pdcomamadou@yahoo.fr

tel. +39 06 3215498 cisp@cisp-ngo.org www.sviluppodeipopoli.org

Rabat Malik Association of Explorers Tashkent, Uzbekistan

Union Bretonne Pie Noir (UBPN) Quimper, France

tel. 02 98 811648 contact@bretonnepienoir.com www.bretonnepienoir.com

tel. + 9987 277/9423 rabatmalik@gmail.com www.rabatmalik.freenet.uz

Ethio Organic Seed Action (EOSA) Addis Abeba, Ethiopia

tel. +251 11 5502288 eosa1@ethionet.et

Rseau Cohrence Cohrence pour un Dveloppement Durable et Solidaire Lorient, France

tel. +33 02 97849818 www.reseau-coherence.org

Verein fr die Erhaltung und Frderung alter Obstsorten Association for the maintenance and support of traditional fruit varieties Stuttgart, Germany
tel. +49 0711 6333493 bhuettche@web.de www.champagner-bratbirne.de

Grupul de Initiativa Radu Anton Roman

Bucharest, Romania tel. +40 21 3123835 info@targultaranului.ro www.targultaranului.ro

Re.Te. Grugliasco, Italy

tel. +39 011 7707388/7707398 rete@arpnet.it www.reteong.org

Vereinigung Frnkischer Grnkernerzeuger Boxberg e.V. Boxberg, Germany

tel. +49 793190210 posstelle@allbmgh.bwl.de www.fraenkischer-gruenkern.de

Intercooperation Delegation Madagascar Antananarivo, Madagascar

Rural Tourism (Otdyh v derevne) Minsk, Belarus Smart Initiative Kitale, Kenya

tel. + 375 172510076 info@ruralbelarus.by www.ruralbelarus.by

tel. + 261 202261205/2233964 intercop@iris.mg www.intercooperation-mg.org

White Earth Land Recovery Project Callaway, Minnesota, USA

tel. +1 218 3752600 www.nativeharvest.com

Kulima Organism for socio-economic development Maputo, Mozambique

tel. +258 01430665/421622 kulima@tropical.mail.co.mz

tel. +254720471715 smartinitiative@yahoo.com

Synchronicity Earth London, United Kingdom

www.synchronicityearth.org

WWF Italy Rome, Italy

LVIA Associazione di solidariet e cooperazione internazionale Cuneo, Italy

tel. +39 0171 696975 lvia@lvia.it www.lvia.it

Terre des Hommes Italia Onlus Milan, Italy

tel. +39 228970418 www.terredeshommes.it

tel. +39 06 844971 imode@wwf.it www.wwf.it

Mauritanie 2000 Nouakchott, Mauritania

tel. +222 5256128/5746850 ongmauritanie2000@mauritel.mr

Univers Sel Gurande, France

tel. +33 02 40424213 www.universsel.org

Youth Governance and Environmental Program (YGEP)

tel. +254721283661 ygeprogramme@gmail.com

Pro Specie Rara Foundation for the socio-cultural and genetic diversity of plants and animals Aarau, Switzerland
tel. +41 62 8320820 info@prospecierara.ch www.prospecierara.ch

Libero Mondo Cherasco, Italy Libera Terra Palermo, Italy

tel. +39 0172 499169 www.liberomondo.org

Foundations
Adept Foundation Brasov, Romania

tel. +40 722983 771 cristi@adeptfoundation.org

Red de Mujeres Protectoras de la Biodiversidad (RED MUBI) Coelemu, Bio Bio (Chile)
tel. +56 08 3991382 ncabreratorres@yahoo.es ximenitaa_1952@hotmail.com

tel. +39 091 8577655 www.liberaterra.it

Scambi Sostenibili Palermo, Italy

Aga Khan Foundation Geneva, Switzerland

tel. +41 22 9097200

tel. +39 348 8741515 www.scambisostenibili.it

Ren Moawad Foundation Beirut, Lebanon

tel. +961 1 613367/8/9 rmf@rmf.org.lb www.rmf.org.lb

Sustainable Harvest Portland (USA)

Avina Foundation Hurden, Switzerland Efico Foundation Antwerp, Belgium

tel. +503 2351119 info@sustainableharvest.com www.sustainableharvest.com

tel. +41 55 4151111 foundation@avina.net www.avina.net

Stiftung Drittes Millennium Zurich, Switzerland

tel. +32 03 233 78 65 chantal.lhermite@eficofoundation.org www.eficofoundation.org

tel. +41 044 2120001 info@stiftung3m.org www.stiftung-drittes-millennium.com

Universities
American University of Beirut Beirut, Lebanon
tel. +961 1 340460/350000 www.aub.edu.lb

The Christensen Fund Palo Alto, USA

tel. +1 650 3238700 info@christensenfund.org www.christensenfund.org

Fondation du Sud Agadir, Morocco

tel. +212 05 28829480 info@fondationsud.org www.fondationsud.org

Fundacin Gran Chaco Formosa, Argentina

The Iara Lee and Georg Gund Foundation Cleveland (USA)

tel. +1 2162413114 info@gundfdn.org www.gundfdn.org

Belarusian State University of Culture and Arts Ethnography Department

Minsk, Belarus tel. +375 (17) 2228306

info@gran-chaco.org www.gran-chaco.com

Fundacin para el Ambiente Natural y el Desarollo FundAndes San Salvador de Jujuy, Argentina
tel. +54 388 4222896 maguijuy@gmail.com www.condesan.org/jujuy/agr_fund.htm

Russian-Armenian University Agriculture Faculty Yerevan, Armenia

tel. +374 10267491 www.rau.am

Trace Foundation New York, USA

tel. +1 2123677380 info@trace.org www.trace.org

Ss. Cyril and Methodius University Agricultural and Food Sciences Faculty Skopje, Republic of Macedonia
tel. +389 23115277

Fundacin Proteger Santa F, Argentina

Fair Trade
Alter Eco Commerce Equitable Paris, France
tel. +331 01 47423220 nordsud@altereco.com www.altereco.com

tel. +54 342 4558520 rios.proteger@arnet.com.ar www.proteger.org.ar

Turin Polytechnic Architecture Faculty Turin, Italy

HEKS Hilfswerk der Evangelischen Kirchen Schweiz Zurich, Switzerland

tel. +41 44 3608800 info@heks.ch www.heks.ch

tel. +39 011 564 5901 www.polito.it

Kazakhstan Fermer Foundation Almaty, Kazakhstan

kazfermer@mail.ru

Consorzio Fairtrade Italia Padua, Italy

tel. +39 049 8750823 info@fairtradeitalia.it www. fairtradeitalia.it

Universit Europenne des Saveurs et des Senteurs Forcalquier, France

tel. +33 0492725068 contact@uess.fr www.uess.fr

Kempen Heath Sheep Foundation Heeze, Netherlands

tel. +31 040 2240444 www.akdn.org

Cooperativa Sociale Pausa Caf Turin, Italy CTM Altromercato Verona, Italy

University of Buenos Aires Agronomy Faculty Buenos Aires, Argentina

tel. +54 11 45248000 www.agro.uba.ar

tel. +39 011 19714278 info@pausacafe.org www.pausacafe.org

Navdanya Foundation New Delhi, India

tel. +91 11 26535422/26968077 vshiva@vsnl.com www.navdanya.org

tel. +39 045 8008081 info@altromercato.it www.altromercato.it

University of Catania Zootechnical Sciences Faculty Catania, Italy

tel. +39 095 234307 www.unict.it

Open Society Foundations New York, USA

tel. +212 5480600 www.soros.org

Equoqui Grinzane Cavour, Italy

tel. +39 333 8376577 info@equoqui.it www.equoqui.it

University of Gastronomic Sciences Pollenzo, Italy

tel. +39 0172 458511 info@unisg.it www.unisg.it

University of Genoa Architecture Faculty Genoa, Italy

tel. +39 347 2483391 www.arch.unige.it

Research Centers, Institutes and Schools

Academy of Sciences Vavilov Institute of General Genetics Comparative animal genetics laboratory Moscow, Russia
www.vigg.ru

tel. +39 0423 490615 castelfranco@ipsaa.it

IPSAA Conte di Cavour Castelfranco Veneto, Treviso, Italy

University of Herat Agriculture Faculty Herat, Afghanistan

www.hu.edu.af

Istituto Agronomico Mediterraneo (Iam) Valenzano, Bari, Italy

tel. +39 080 4606204 www.iamb.it

www.ku.edu.af

University of Kabul Agriculture Faculty Kabul, Afghanistan University of Makeni Makeni, Sierra Leone

Central Botanical Garden of the National Academy of Sciences Minsk, Belarus

tel. +375 172841484 cbg@it.org.by

Istituto Agronomico per lOltremare (IAO) Florence, Italy

tel. +39 05550611 iao@iao.florence.it www.iao.florence.it

Centre Culturel Tjibaou Nouma, New Caledonia

www.adck.nc

tel.+232 76 670769 +232 76 561803 info@universityofmakeni.com www.universityofmakeni.com

University of Milan

Centro Miglioramento Ovino Cairo Montenotte, Italy

tel. +39 019 599767 mauriziobazzano.apasv@quipo.it

Istituto di Ricovero e Cura a Carattere Scientifico Materno-Infantile Burlo Garofolo University of Trieste, Italy 101
tel +39 0403785275 www.burlo.trieste.it

Agriculture Faculty, Food Sciences and Technology Department Milan, Italy tel. +39 02 50316658 distam@unimi.it www.distam.unimi.it

Centro Sperimentale di cinematografia Scuola Nazionale di Cinema Animation Department Chieri, Italy
tel. +39 011 9473284 www.csccinematografia.it/animazione

Istituto Duca degli Abruzzi Baldan Padua, Italy

tel. +39 049 620536 www.ducabruzzi.it

University of Palermo Agriculture Faculty, Arboriculture Department Palermo, Italy

tel. +39 091 7049000 www.agrariaunipa.it

Conservatorio de la Cultura Gastronmica Mexicana Mexico City, Mexico

tel. +52 56160951 www.ccgm.mx/CCGM/Intro.html

Istituto LattieroCaseario e delle Tecnologie Agroalimentari Moretta, Cuneo, Italy

tel. + 39 0172 93564

Osservatorio Ligure Pesca e Ambiente Genoa, Italy

tel. +39 010 584368 www.olpa.info

University of Palermo Architecture Faculty Palermo, Italy

tel. +39 091 6230663 www.architettura.unipa.it

Consiglio per la Ricerca e la Sperimentazione in Agricoltura (CRA) Beekeeping and Sericulture Research Unit Bologna, Italy
tel. +39 051 353103 www.inapicoltura.org

R.R. Shredder Research Institute Horticulture, Viticulture and Enology Bostanlyk, Uzbekistan Scuola Agraria Malva Arnaldi Bibiana, Turin, Italy

University of Rabat RabatChellah, Morocco

tel. +212 037 673318 presidence@um5a.ac.ma www.emi.ac.ma/univMdV

University of Turin Agriculture Faculty Grugliasco, Italy

Consorzio Gian Pietro Ballatore per la Ricerca su Specifici Settore della Filiera Cerealicola Palermo, Italy
tel. +39 091 342953 www.ilgranoduro.it

tel. +39 0121 559459 +39 0121 55618 teoric00@scuolamalva.191.it www.ghironda.com/vpellice/comuni/bibia.htm

Sissa Medialab Trieste, Italy

tel. + 39 011 6708760/8761 www.agraria.unito.it

University of Turin Veterinary Medicine Faculty, Animal Pathology Department Turin, Italy
tel. +39 011 6709049 www.veter.unito.it

Institut Europen dHistoire et des Cultures de lAlimentation Tours, France

www.iehca.eu

tel +39 040 3787642 www.medialab.sissa.it

Societ Ortofrutticola Italiana (SOI) University of Florence Polo Scientifico Sesto Fiorentino, Florence, Italy
tel. +39 055 4574067/070 soifi@unifi.it www.soihs.it

Instituto Morro da Cutia (IMCA) Montenegro, Rio Grande do Sul, Brazil

tel. 555136496087/555136492440 morrodacutia@morrodacutia.org

University of Venice Urban Planning Department Venice, Italy

tel. +39 041 2571378 www.iuav.it

Parks
Banc dArguin National Park Nouadhibou, Mauritania

Instituto Teconologico de Tuxtepec Biochemistry Department Tuxtepec, Oaxaca, Mexico

tel. +52 2878751044 www.ittux.edu.mx

tel. +222 5258542 pnba@mauritania.mr www.mauritania.mr/pnba

University of Wine Suze la Rousse, France

tel. +33 0475972130 www.universite-du-vin.com

Instituto Teko Arandu So Paolo, Brazil

tel. +55 11 59770000

Cilento National Park Vallo della Lucania, Salerno, Italy

tel. +39 0974 719911 www.pncvd.it

Corno alle Scale Regional Park Pianaccio, Bologna, Italy

tel. +39 0534 51761 parco.corno@cosea.org www.cornoallescale.it

Embassy of Italy in Addis Abeba Addis Abeba, Ethiopia

tel. +251 11 1235717 ambasciata.addisabeba@esteri.it www.ambaddisabeba.esteri.it

Ministero della Salute Rome, Italy

tel. +39 06 59941 www.ministerosalute.it

Emilia-Romagna Po Delta Regional Park Comacchio, Reggio Emilia, Italy

tel. +39 0533 314003 info@parcodeltapo.it parcodeltapo@parcodeltapo.it

Embassy of Italy in Beirut Beirut, Lebanon

tel. +961 5 954955 amba.beirut@esteri.it www.ambbeirut.esteri.it

Ministero delle Politiche Agricole Rome, Italy

tel. +39 06 46651 www.politicheagricole.it

Europarc Federation Brussels, Belgium

tel. +32 028930945 www.europarc.org

Embassy of Italy in Kampala Kampala, Uganda

tel. +256 414 250450 segreteria.kampala@esteri.it www.ambkampala.esteri.it

Ministero della Cultura Brasilia, Brazil

tel. +55 6120242373 www.cultura.gov.br

Gargano National Park Monte SantAngelo, Foggia, Italy

tel. +39 0884 568911/5579 ufficiostampa@parcogargano.it www.parcogargano.it

Ministero dello Sviluppo Agricolo Brasilia, Brazil

tel. +55 6120200888 www.mda.gov.br

Embassy of Italy in Nairobi Nairobi, Kenya

tel. +254 20 2247750 ambasciata.nairobi@esteri.it

Gran Sasso and Monti della Laga National Park LAquila, Italy
tel. +39 0862 60521 ente@gransassolagapark.it www.gransassolagapark.it

Provincia del Nord Brabante sHertogenbosch, Netherlands

tel. +31 0736812812 www.brabant.nl

Embassy of Italy in San Jos San Jos, Costa Rica

tel. +506 22 713765 ambasciata.sanjose@esteri.it www.ambsanjose.esteri.it

State Ecological Institution Ecorosy Rossonu, Belarus

tel. +375 (0) 215941860 ekorosy@tut.by

Madonie Regional Park Petralia Sottana, Palermo, Italy

tel. +39 0921 684015 www.parcodellemadonie.it

Gtz Oromia Addis Abeba, Ethiopia

tel. +251 011 5515014 www.gtz.de

International Organizations
FAO Food and Agriculture Organization Rome, Italy
tel. +39 06 57051 faohq@fao.org www.fao.org

Mananara Nord National Park Antananarivo, Madagascar

tel. +261 20 2241554/38 contact@angap.mg www.parcsmadagascar.com/mananara

Istituto Italiano di Cultura di Adis Abeba Adis Abeba, Ethiopia

tel. +251 11 1553427 iicaddisabeba@esteri.it www.iicaddisabeba.esteri.it

Prealpi Giulie Regional Park Prato di Resia, Udine, Italy

tel. +39 0433 53534

Querimba National Park Pemba, Mozambique

tel. +258 27221764

Istituto Italiano di Cultura di Nairobi Nairobi, Kenya

tel. +254 20 4451266 iicnairobi@esteri.it www.iicnairobi.esteri.it

IFAD International Fund for Agricoltural Development Rome, Italy

tel. +39 06 54591 ifad@ifad.org

Tusheti National Park Kakheti, Georgia

tel. +995 77921133

Ministero degli Affari Esteri Cooperazione Italiana allo Sviluppo Rome, Italy
tel. +39 06 36916316/08 redazione.cooperazione@esteri.it www.cooperazioneallosviluppo.esteri.it

ILO International Labour Organization International Training Centre Turin, Italy

Ministries and Governmental Bodies

Arsi and Bale Rural Development Project (Abrdp) Ethio-Italian Development Cooperation Asella, Ethiopia
tel. +251 0223312351 abrdp@ethionet.et

tel. + 39 011 6936111 communications@itcilo.org www.itcilo.org

Ministero degli Affari Esteri Direzione generale per gli italiani allestero e le politiche migratorie Rome, Italy
tel. +39 0636912814 www.esteri.it/MAE/IT/Ministero/ StrutturaDGItalianiEstero/

Trevi Black Celery Presidium, Umbria, Italy Paolo Andrea Montanaro

Communication and Research

103

104

University Dissertations sommario on Foundation Projects

The Slow Food Foundation for Biodiversity and the Italian Presidia are frequently a subject of interest to university students. Below is a list of selected research theses and dissertations.

University of Genoa Faculty of Arts and Philosophy Degree in Arts Historiography of Local Products. A Case Study: Roccaverano Robiola
Language: Italian Supervisor: Claudio Costantini Candidate: Paola Nano Year: 1999/2000

University of Padua Faculty of Sciences Degree in Natural Sciences Genetic Characterization of Populations of Native Veneto Poultry Breeds Using Amplified Fragment Length Polymorphism (AFLP)
Language: Italian Supervisor: Federica Sandrelli Candidate: Gabriele Baldan Year: 2003/2004

Language: Italian Supervisor: Mara Lucidano Candidate: Federica Catenacci Year: 2003/2004

University of Turin Faculty of Political Science Degree in International and Diplomatic Sciences The Revival of Local Knowledge in a Global World. Slow Foods Cultural Initiatives and Entrepreneurial Activity: The Presidia. Two Case Studies: Montbore and Roccaverano Robiola
Language: Italian Supervisor: Egidio Dansero Candidate: Emanuela Busso Year: 2002/2003

SantAnna School of Advanced Studies, Pisa Master in Evaluation and Control of Quality Food Production Biodiversity in Latin America: Method for Recognition and Promotion of Food Products Particularly in Latin America
Language: Spanish Supervisor: Giuseppe Turchetti Candidate: A. Escobar Fonseca Year: 2003/2004

University of Pisa Faculty of Agriculture Degree in Biological and Multifunctional Agriculture Defining Production Rules: The Case of Slow Food Presidia
Language: Italian Supervisor: Mara Miele Candidate: Francesca Baldereschi Year: 2003/2004

University of Siena Faculty of Arts and Philosophy Degree in Communication Science Slow Food, Creative Communities and Tribal Marketing
Language: Italian Supervisor: Fabrizio Maria Pini Candidate: Francesca Socci Year: 2003/2004

University of Turin Faculty of Economics Slow Food in Sicily: Analysis and Promotion of Presidia in the Nebrodi Area
Language: Italian Supervisor: Erminio Borlenghi Candidate: Gabriele Cena Year: 2002/2003

University of Milan Faculty of Veterinary Medicine Degree in Technologies, Animal Products and Product Quality Slow Food and its Presidia: Recognition and Protection of Native Italian Pig Breeds and Their Products
Language: Italian Supervisor: Maria Antonietta Paleari Candidate: Laura Cappellato Year: 2003/2004

University of Turin Faculty of Political Science Argan Oil in Morocco: Biodiversity Defense and Recognition of the Specificity of Local Areas in International Slow Food Projects
Language: Italian Supervisor: Egidio Dansero Candidate: Augusta Roux Year: 2002/2003

University of Milan Faculty of Agriculture Degree in Food Sciences and Technologies Compositional Characteristics of Amaranth and its Main Uses in the Food Sector

University of Turin Faculty of Economics University School of Business Management Pinerolo Protected Designation of Origin, Protected Geographical Indication and Promotion of Distinctive Local Products with Freedom of Circulation of Goods and Food and Wine Tourism
Language: Italian Supervisor: Leo Amato Candidate: Valentina Turaglio Year: 2003/2004

University of Trieste Faculty of Arts and Philosophy Degree in Sciences and Techniques of Interculturality Biodiversity and Local Cultures: The Slow Food Presidium for Andean Corn in Northwest Argentina
Language: Italian Supervisor: Francesco Micelli Co-Supervisor: Prof. Javier Grossutti Candidate: Giulia Ferrari Year: 2004/2005

Suor Orsola Benincasa University, Naples Authentic, Slow and Tribal The Case of Slow Food From a Mediterranean Marketing Perspective Language: Italian Supervisor: Davide Borrelli Candidate: Massimo Romano Year: 2005/2006 University of Gastronomic Sciences of Pollenzo and Colorno Master in Food Culture:Communicating Quality Products Farmers Markets in Italy
Language: Italian Candidate: Pierluigi Frassanito Year: 2006/2007

Language: Italian Supervisors: Claudio Malagoli and Bruno Scaltriti Candidate: Enrico Bonardo Year: 2007/2008

University of Gastronomic Sciences of Pollenzo and Colorno Degree in Gastronomic Sciences Commercial Development of a Product (Cornmeal Biscuits) Through Sensory and Consumer Science Techniques
Language: Italian Supervisor: Sebastiano Porretta Candidate: Federica Frigerio Year: 2007/2008

University of Milan Faculty of Veterinary Medicine Degree in Technologies, Animal Products and Product Quality The Orbetello Lagoon: Processes, Products and Fishing
Language: Italian Supervisor: Maria Antonietta Paleari Candidate: Elena Giunco Year: 2004/2005

sommario

University of Florence The Role of Fairs in Promoting Traditional Local Products

Language: Italian Supervisor: Giovanni Belletti Candidate: Dario Ricci Year: 2006/2007

University of Turin Faculty of Medicine and Surgery Degree in Dietetics 105 Bromatological Analysis and Nutritional Evaluation of Widely Used Industrial Food Products Compared to Slow Food Presidia
Language: Italian Supervisor: Andrea Pezzana Candidate: Zaira Frighi Year 2007/2008

University of Turin Faculty of Agriculture Degree in Agricultural Sciences and Technologies The Cultivation of Coffee in the Department of Huehuetenango (Guatemala): An Analysis of Production Costs and the Post-Crisis Price Situation
Language: Italian Supervisor: Alessandro Corsi Candidate: Francesco Imberti Year 2004/2005

C Foscari University of Venice Faculty of Arts and Philosophy Specialist Degree in Cultural Anthropology, Ethnology and Ethnolinguistics Womens Cooperatives in Southeast Morocco: The Slow Food Argan Oil Presidium
Language: Italian Supervisor: Giovanni Dore Candidate: Rebecca Roveda Year: 2006/2007

University of Gastronomic Sciences of Pollenzo and Colorno Master in Gastronomic Sciences and Quality Products Coffee, Essence of the Global World: Quality for Freedom
Language: Italian Candidate: Mariana Guimaraes Year 2007/2008

University of Turin Faculty of Economics Regional Marketing and Slow Food Presidia: A Winning Combination? The Positive Effects of a Presidium on the Local Area. The Case of the Province of Cuneo
Language: Italian Supervisor: Erminio Borlenghi Candidate: Edgardo Manfredi Year: 2004/2005

University of Gastronomic Sciences of Pollenzo and Colorno Master in Gastronomic Sciences and Quality Products Support for the Development of a Network of Womens Producer Cooperatives in Morocco: An Italian-Moroccan Cooperative Venture for the Argan Oil Presidium
Language: Italian Candidate: Rebecca Roveda Year 2006/2007

University of Turin Faculty of Foreign Languages and Literature Degree in Foreign Languages for International Communication Terra Madre and the Salone del Gusto in Turin: A Cultural and Social Journey to the Roots of Food
Language: Spanish Supervisor: Veronica Orazi Candidate: Erika Inz Year 2007/2008

University of Milan Faculty of Veterinary Medicine Degree in Technologies, Animal Products and Product Quality Rediscovery of a Distinctive Local Product: Red Cattle and their Products
Language: Italian Supervisor: Maria Antonietta Paleari Candidate: Maria Paola Savoldelli Year: 2004/2005

University of Turin Faculty of Arts and Philosophy Degree in Intercultural Communication Questions of Origin. Sustainable Food Culture: A Brazilian Experience
Language: Italian Supervisor: Francesco Remotti Candidate: Tania Toniolo Year: 2006/2007

Urbino Institute for Industrial Design Eating Well. Gastronomy, Culture and African Traditions
Language: Italian Supervisor: Sandro Natalini Candidate: Alice Lotti Year: 2007/2008

University of Turin Faculty of Economics Strategies for Protecting the Consumption of Distinctive Local Products in a Global Society
Language: Italian Supervisor: Anna Cugno Candidate: Andrea Dellavalle Year: 2005/2006

University of Gastronomic Sciences of Pollenzo and Colorno Degree in Gastronomic Sciences Chestnuts in the Calizzano and Murialdo Tecci: Economic Examination of a Presidium

University of Gastronomic Sciences of Pollenzo and Colorno Master in Gastronomic Sciences and Quality Products Food Education.Slow Food: Rebuilding Taste Memories in the Education System
Language: English Candidate: Amy Lim Mai Year 2007/2008

University of Gastronomic Sciences of Pollenzo and Colorno Degree in Gastronomic Sciences Small Coastal Fishing Communities in the Mid-Adriatic: Relationships Between Trades and Products
Language: Italian Supervisor: Silvestro Greco Candidate: Maria Elena Sidoti Year: 2007/2008

University of Turin Agriculture Faculty Promotion Paths for Local Products: Savona Chinotto
Supervisor: Cristiana Peano Candidate: Rossella Briano Year: 2009/2010

University of Gastronomic Sciences of Pollenzo Master in Italian Gastronomy and Tourism The Importance of Camel Milk at a Time of Dramatic Change: The Case of Karrayyu Oromo, Ethiopia
Language: English Candidate: Roba Bulga Year: 2010/2011

Catholic University of the Sacred Heart Agriculture Faculty, Piacenza campus Organizational and Commercial Aspects of Direct Sales of Agricultural Products and Impact on Consumers
Language: Italian Candidate: Massimo Bodda Year: 2007/2008

University of Gastronomic Sciences of Pollenzo and Colorno Degree in Gastronomic Sciences Colombian Piangua Extraction System: Analysis and Development of a Systemic Project for a New Slow Food Presidium
Supervisor: Franco Fassio Co-supervisor: Lia Poggio Candidate: Manlio Larotonda Year: 2010/2011

University of Turin Degree in Communication Sciences Sustainable Consumption and Local Markets
Language: Italian Supervisor: Sergio Scamuzzi Candidate: Federica Fiocco Year: 2010/2011

106

University of Turin Faculty of Foreign Languages and Literature The Slow Food Presidia: Creating an Image and Distributing the Product
Supervisor: Laura Bonato Candidate: Elisa Avataneo Year 2008/2009

sommario

University of Gastronomic Sciences of Pollenzo and Colorno Degree in Gastronomic Sciences Sustainability in Large-Scale Distribution: The Collaboration Between Coop and Slow Food Switzerland
Language: Italian Candidate: Florian Friedmann Year: 2008/2009

University of Wageningen Degree in Health and Society Community Gardens and Health: Do Community Gardens Promote Health?
Including case study on the Thousand Gardens in Africa project. Language: English Supervisor: Laura Bouwman Candidate: Sanne De Wit Year: 2010/2011

University of Bologna Faculty of Political Science Specialized Degree in Cooperation and Development Food Sovereignty Through Slow Food Presidia: A Case Study of Huehuetenango Highland Coffee
Supervisor: Andrea Segr Co-supervisor: Luca Falasconi Candidate: Ania Pettinelli Year: 2008/2009

University of Milan Degree in Literature Food as Culture: The Case of Senegal

Language: Italian Candidate: Michela Offredi Year: 2009/2010

University of Turin Faculty of Agriculture The Promotion of Resources in Northwest Africa: The Case of Dogon Som
Supervisor: Cristiana Peano Candidate: Elisa Mascetti Year: 2008/2009

Bocconi University Degree in Economics and Management for Art, Culture and Communication Food Is Culture, Identity and Wealth: Slow Food Presidia
Language: Italian Supervisor: Chiara Solerio Candidates: Ludovica Di Luzio, Roberta Ceriana, Laura Mascia, Cecilia Sardella, Elena Zanette Year: 2010/2011

University of Bologna Faculty of Political Science Research Doctorate in International Cooperation and Policies of Sustainable Development Politics and International Cooperation in Slow Food
Supervisor: Andrea Segr Candidate: Alberto Grossi Year: 2008/2009

University of Florence Degree in Tropical Rural Development Study of the Cultivation of Phoenix dactylifera L. and Processing of Siwa Oasis Dates
Language: Italian Supervisor: Francesco Garbati Pegna Co-supervisor: Francesco Ferrini Candidate: Irene Marongiue Year: 2010/2011

University of Gastronomic Sciences of Pollenzo and Colorno Master in Italian Gastronomy and Tourism Armenia: A Report
Candidate: Aviva Kruger Year: 2008/2009

University of Gastronomic Sciences of Pollenzo Degree in Gastronomic Sciences Community and School Gardening
Language: English Supervisor: Paola Migliorini Candidate: Andrew Gitau Karanja Year: 2010/2011

Documentaries, Videos and Films

2001 Belce Vastedda
directed by Marco Bolasco for Gambero Rosso

107
Fishing in Senegal
directed by A. Carboni, documentary about small fishing communities in Senegal.

2002

Cinque Terre, a Threatened Ecosystem

directed by Annette Frei Berthoud, NZZ TV (Swiss TV channel). Documentary about the Cinque Terre Sciacchetr Presidium.

Castelvetrano Black Bread

directed by Marco Bolasco for Gambero Rosso

Manrique and the Coffee Odyssey

directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary on the Huehuetenango Highland Coffee Presidium (Guatemala).

Fabriano Salame
directed by Marco Bolasco for Gambero Rosso

Mythical Meat
directed by Annette Frei Berthoud, NZZ TV (Swiss TV channel). Describes four Presidia for native breeds (Cinta Senese pig, Piedmontese cattle, Maremma ox, Chianina ox) and the Colonnata Lard Presidium.

Gargano Citrus
directed by Marco Bolasco for Gambero Rosso

Olga, Paprika and the Curly-Haired Piglet

directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary about the Mangalica Sausage Presidium (Hungary).

Gargano Podolico Caciocavallo

directed by Marco Bolasco for Gambero Rosso

2004

Noto Almonds
directed by Marco Bolasco for Gambero Rosso

Pedras Caliente
directed by Francisco Klimscha and Cristian Simn. Documentary about the Calbuco Black-Bordered Oyster Presidium (Chile).

Stories of Eels, Water and Fire

directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary about the Traditional Marinated Comacchio Valleys Eel Presidium (EmiliaRomagna, Italy).

Menaica Anchovies
directed by Marco Bolasco for Gambero Rosso

Monti Sibillini Pecorino

directed by Marco Bolasco for Gambero Rosso

2005

Ragusano
directed by Marco Bolasco for Gambero Rosso

Bitto, the Eternal Cheese

directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary dedicated to the Bitto of the Bitto Valleys Presidium (Lombardy, Italy).

Stories of Farms and Cattle in the Gargano Uplands

directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary about the Gargano Podolico Caciocavallo Presidium (Puglia, Italy).

San Marzano Tomato

directed by Marco Bolasco for Gambero Rosso

Serra deConti Cicerchia

directed by Marco Bolasco for Gambero Rosso

The Black Pig, the Woods and the People of Nebrodi

directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary about the Nebrodi Black Pig Presidium (Sicily, Italy).

Terra Madre
directed by Nicola Ferrero and Ugo Vallauri. Documentary dedicated to Terra Madre.

Tenera Ascoli Olive

directed by Marco Bolasco for Gambero Rosso

The Wild Sheep, the Fox and Love

directed by Anne Magnussen. Documentary on Hilde Buer, a sheep farmer from the Villsau Sheep Presidium (Norway).

The Last Link

directed by Tim Kahn, NABO (North American Basque Organizations)

Cacao, Food of the Gods

directed by Annette Frei Berthoud, Nzz Tv (Swiss TV channel). Documentary about the Cacao Nacional Presidium (Ecuador).

Vallesina Fig Cake

directed by Marco Bolasco for Gambero Rosso

2006

Vesuvius Apricot
directed by Marco Bolasco for Gambero Rosso Documentary about Barn mountain cheese (now a Presidium)

CONABCompanhia Nacional de Abastecimento

produced by the Brazilian Ministry of Agriculture and partly about the Umbu Presidium (Brazil).

The Highest Cheese in the World

directed by Paola Vanzo and Andrea Cavazzuti. Documentary about the Yak Cheese Presidium (China).

Imraguen Womens Mullet Botargo

directed by Remo Schellino. Documentary on the Imraguen Womens Mullet Bottarga Presidium (Mauritania).

The Earth is a Mother

directed by Santo della Volpe. Documentary about small fishing communities in Senegal.

2011 Pokot Ash Yoghurt

directed by Francesco Amato and Stefano Scarafia. Documentary about the Pokot Ash Yogurt Presidium in Kenya.

Manoomin The Sacred Food

directed by Jack Riccobono on the Anishinaabeg Manoomin Rice Presidium in the US; a prizewinner at the Berlinale Talent Campus as part of the Berlin International Film Festival.

Fruit Preserves
directed by Remo Schellino. Documentary about the production of quality fruit preserves.

Noes Wine
directed by Daniele de Sanctis. Documentary about the enogastronomic traditions of Georgia and the Georgian Wine in Jars Presidium.

Harenna Forest Wild Coffee

directed by Francesco Amato and Stefano Scarafia. Documentary about the Harenna Forest Wild Coffee Presidium in Ethiopia.

Maremma, Land of Presidia

directed by Valter Bencini, a co-production of Insekt and Raisat Gambero Rosso.

Jeans & Mart

directed by Claudia Palazzi and Clio Sozzani. Documentary about the story of Roba Bulga Jilo, an Ethiopian herder and student at the University of Gastronomic Sciences.

SawasirayPitusiray
directed by Mariana Herrera Bellido on the landscape and management of the Pampacorral Sweet Potato Presidium in Peru; a prizewinner at the Berlinale Talent Campus as part of the Berlin 108 International Film Festival.

2009

100 Days Between Heaven and Earth

directed by Dario Leone for Slow Food in collaboration with the University of Gastronomic Sciences as part of the European Promo Terroir project. Short film about the Italian and French cross-border Presidia (Italy).

La degustation de lhuile dArgane. Une Sentinelle Slow Food

directed by Remo Schellino and Dario Leone. Documentary produced with the support of the Piedmont Regional Authority and in collaboration with the Moroccan association Al AlBaydar on the sensory qualities of argan oil and how to taste it.

Zeri Lamb: A Border Animal

directed by Valter Bencini, a co-production of Insekt and Raisat Gambero Rosso.

A Gift From Talking God: The Story of the Navajo-Churro

directed by Peter Blystone and Margaret Chanler, with the participation of Roy Kady, Jay Begay, Jr. Dr. Lyle McNeal e Dr. Gary Paul Nabhan. Documentary about the Navajo-Churro Sheep Presidium.

2007

As Fuls do Serto As mulheres da caatinga fazendo econegcios

directed by Ricardo Malta for BPC Imagens. Documentary about the Umbu Presidium (Brazil).

Terra Madre People

directed by Slow Food, studio Bod production. Presenting the small farmers, herders, fishers, cooks, students and academics brought together at the third Terra Madre world meeting. The world premiere of Italian director Ermanno Olmis documentary Terra Madre was presented at the Berlinale international film festival on February 6, 2009. In this production inspired by the Terra Madre network of food communities, Olmi delivers a powerful message about the critical issues facing food, and their economic, environmental and social implications.

Langsom Mat (Slow Food)

directed by Vanja Ohna. Documentary on the Mre og Romsdal Salt Cod Presidium (Norway).

Um p de que? Programa Umbu

directed by Leo Andrade, for Pindorama Filmes. TV program about the Umbu Presidium (Brazil).

Vanilla, The Queen of Spices

directed by Annette Frei Berthoud, Nzz Tv (Swiss TV channel). Documentary on the Mananara Vanilla Presidium (Madagascar).

2008

2010

Caf y Caff
directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary about the coffee Presidia (Guatemala, Dominican Republic).

Marco Polo 2010

directed by Carlo Auriemma and Elisabetta Erdegh. Presents the food communities and producers along the Silk Road (Georgia, Azerbaijan, Turkmenistan, Tajikistan, Kazakhstan, Uzbekistan).

Caf y Caff: The Experience of the Slow Food Sierra Cafetalera Coffee Presidium
directed by Annamaria Gallone, a Kenzi production in co-production with the Slow Food Foundation for Biodiversity. Documentary about the Sierra Cafetalera Coffee Presidium (Dominican Republic).

The Dates of the Al Jufrah Desert

directed by Walter Bencini and produced by the Slow Food Foundation for Biodiversity in collaboration with the Overseas Agronomical Institute and the Italian Development Cooperation. A journey to the heart of Libya and the Al Jufrah oases, following the ancient caravan routes to discover 400 varieties of dates and their rich history and culture.

Press Review

109

> From the top

folha.com, Brazil basilico.uol.com.br, Brazil eatmagazine.ca, Canada gourmets.elperiodico.com, Spain

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> From the top

AgriInfos, Senegal Placeres, Chile Corriere della Sera Roma, Italy Corriere di Maremma, Italy Monocle Alpino, UK

> From the top

Il Manifesto, Italy La Stampa, Italy Suedlink, Germany Casaviva, Italy

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> From the top

Farming Matter, The Netherlands AgriInfos, Senegal Gazzetta dAlba, Italy La Stampa, Italy Terre&Humanisme, France

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> From the top

BellEuropa, Italy Rondo, Austria Paula, Chile Los Angeles Times, USA

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sommario

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